Crispy Tandoori Chicken Drumsticks
with Mango Chutney
Original Total Yield:
24 drums, 8 servings
Portion Size: 3 drums
Number of Portions:
8
Equipment required:
oven, stovetop
prep time: 24 hours-marinate;20
20minute
minutes
Cooking time: 1 hour
50
Portions
100
Portions
Original
Amount
24 ounces
24 ounces
8 ounces
36 ounces
18 ounces
6 cups
1 cup
6 cups
24 ounces
300.00
2
2
1
one third
14
one half
2
one half
2
24
Unit
T.
T.
t.
cup
cloves
cup
each
cup
T.
each
Ingredient
each ;paprika, garam masala,cumin
each; coriander,
cayenne pepper and tumeric
fresh ginger
garlic cloves
whole milk Greek yogurt
limes; zest and juice
vegetable oil
salt
Foster Farms NAE drumsticks
Preparation Method
Toast all until fragrant
peeled and chopped
peeled and chopped
For the chutney/salsa;
Mangos, chopped red onions,
chopped green onions, cilantro,
chopped mint, fresh lime juice/zest
salt and pepper to taste
Procedure:
Before beginning, wash your hands and inspect your work area and equipment and insure that they are clean and sanitized
1. Toast all ground spices until fragrant to enhance flavor. Place chopped garlic and ginger in blender or food processor and
add the toasted spices, yogurt, lime juice, lime zest, oil and salt. Pulse until smooth.2. Then with a sharp knife, makes slashes
in the drumsticks. This increases the surface area of the chicken, so the marinade can penetrate the meat. Place drums in large
container, pour in marinade, massage onto drumsticks, cover and refrigerate at least 3 hours and best overnight. 3. Preheat
convection oven to 375, line a baking sheet pan with heavy duty aluminium foil and place an oven proof rack over top. Arrange
the drumsticks on the rack, leaving a bit of space in between them. cook for approximately 30-40 minutes, turning once, until
the chicken is cooked to 165 and the skin is crisp. Serve with a Mango chutney.
3
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