12 chicken drumsticks (about 2 1/2 to 3-pounds)
1/2 cup chopped white onion
6 cloves garlic, plus 1 teaspoon minced garlic
2 tablespoons, plus 1 12 teaspoons chopped fresh ginger
1 teaspoon finely chopped serrano or jalapeno chile
1/4 cup vegetable oil, plus extra for brushing
1 tablespoon sweet paprika
2 1/4 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground white pepper
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 1/2 cups plain whole-fat yogurt
2 1/2 tablespoons freshly squeezed lemon juice
1/4 cup chopped fresh mint leaves
1 tablespoon honey
Randall.Price
I love this recipe as do I love everything Emeril! BTW, the last paragraph of the recipe says 34 teaspoons and should probably be 3/4. This is a simple and delicious dish. I substituted some jalapeno sauce for the serrano pepper because I did not have that pepper. It was a good substitute. I also used boneless thighs and some breasts instead of drumsticks. I sliced the chicken slightly to let the marinade soak all the way through like most recipes say to do. I cooked the breasts all little shorter so they would not be as dry. I would like a little more spice and heat than this recipe calls for, but that is just me. Everyone I served it to just loved it the way it is.<br />Thanks, Emeril, for once again creating one of the best Tandoori Chicken recipes that I have tried. I could see this dish in one of your restaurants.
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