Chicken drumsticks are incredibly tender and juicy pieces of meat when using one technique synonymous with Indian cooking: marinating. This process not only tenderizes the meat, it allows the spices and flavors to penetrate the insides of the chicken. This results in not only a flavorful outside, but a flavorful inside too.
Green chutney is a blend of coriander, cumin, green chilies and other spices, and tastes very aromatic and is a perfect blend of spicy and savory. This chutney perfectly compliments the chicken with its acidity and spice. These bold flavors always help to elevate originally bland pieces of meat.
Recipe:
For the marinade:
1/4 cup mint
2 tbsp rosemary
1/4 cup parsley
1/4 cup cilantro
2 tbsp basil (any kind works)
1/3 cup water
1/2 cup yogurt
For the chutney:
1 cup cilantro
1/2 cup mint
2 tbsp coriander seeds
2 tsp cumin seeds
4 cloves garlic
Juice of a whole lemon 1 tsp salt
2 green chilies, seeds removed
1/4 cup water
For the chicken:
4 chicken drumsticks
1 tsp salt
Prepare the marinade by blending all ingredients except yogurt in a blender along with the water until a smoothie like consistency is achieved.
Add in yogurt and stir to combine. Add in chicken and let marinate 4-12 hours in the fridge.
Preheat oven to 375ºF. Take out chicken and place on a baking sheet with a wire rack. Place aluminum foil under the chicken for easy cleanup. Season with salt to your liking.
Place in preheated oven and bake for 35-45 minutes, or until the thickest part of the drumstick registers 170ºF.
For the chutney, place all ingredients in blender, and blend until a paste forms. Do not blend for more than 30 seconds, as the chutney should still have some solid pieces of chili or garlic.
Garnish chicken with chutney.
Enjoy!
