INGREDIENTS
- 1/2 cup (125 ml) plain yogurt
- 1 tbsp (15 gm) Tandoori Spices
- 1 tbsp (15 gm) minced Ginger root
- 2 Cloves Garlic,
- minced 8 Chicken Drumsticks, skinned if desired
- 1 tbsp (15 ml) Vegetable Oil
WHAT TO DO ?
In large glass bowl, stir together yogurt Tandoori Spice Blend, ginger and garlic;
add chicken, turning to coat. Cover; refrigerate for 30 minutes.
(Make-ahead: Refrigerate for up to 1 day.)
Arrange on foil-lined rimmed baking sheet; drizzle oil over top.
Bake in 380°F (180°C) panggangan until juices run clear when chicken is pierced,
about 30 minutes. Broil until browned and crisp, about 3 minutes.
