Somehow a draft of this post got posted, and it just said "text" here, haha. Good info from me. You are welcome. That being said, there's really not much more too it than that. Adam and I are trying to find more uses for our Char-Broil Big Easy Oil-less Turkey Fryer (that's a mouthful). While it makes incredible turkeys, we clearly aren't doing that often. So, we bought the accessory insert that allows you to make chicken wings, drumsticks, and even pizzas.
Infrared is an incredibly healthy way of cooking. It results in food with a crispy exterior that mimics a vat of oil, while relying only on a quick spray. The recipe is super easy, with conversions for a regular oven. If your Tandoori spice has some sugar content to it, check throughout cooking that it's not blackening too quickly. The cooling and tangy sauce is perfect for dipping or drizzling, with Indian flavors of cilantro and mint.
Tandoori Chicken Drumsticks with Cilantro Mint Raita
Makes 12 drumsticks
- 12 chicken drumsticks
- Olive oil spray
- 2 T. Tandoori seasoning, found in most grocery store's Asian aisle
- Sea salt
- 1/2 cup whole milk yogurt
- 1 large handful cilantro
- 1 t. honey
- 1/2 t. ground cumin
- Leaves of 2-4 stems of mint (see below)
- Generous pinch of sea salt
- Preheat your Char-Broil Big Easy, or set your oven to 425 degrees.
- Dry the chicken drumsticks, then spray lightly with olive oil.
- Rub evenly with Tandoori seasoning and a generous pinch of sea salt.
- Cook in the Big Easy with the lid on until chicken is cooked through and skin is golden and crispy, about 1 hour (internal temperature of 180). Alternatively, cook for 45-50 minutes in the oven, turning once halfway through.
- While the drumsticks are cooking, blend first four sauce ingredients in a blender or food processor until smooth. Blend in mint leaves, to taste. Add salt to taste.