Lollipop Chicken with Tandoori Spice
Prep Time: 20 min + 24 hours for marinating
Cook Time: 1 hour
Yield: 4 servings
1 kg. chicken drumsticks
1 cup plain yogurt
2 tbsp. tandoori spice, store bought or home-made*
1 tbsp. lemon juice
2 large onions
- To make the marinade: In a small mixing bowl, stir together the yogurt, lemon juice and tandoori spice. Whisk until thick and smooth. Set aside
- To make the chicken lollipop: Using a small paring knife, make a cut completely around the base of the drumstick just below the knuckle cutting through the skin and tendons. Push the meat down towards the large end. Pull the remaining skin and cartilage off the knuckle.
- Place chicken into a sealable bag. Pour the marinade over the chicken in the bag. Zip closed, squeezing out as much air as possible and knead until the chicken is well-coated. Refrigerate 12-24 hours. Knead the marinating chicken once or twice while in the fridge.
- Remove from the fridge and remove chicken from marinade. Discard the bag and marinade.
- Form a ball with the meat at the base of the leg with your hands.
- Pre-heat your oven to 425°F with convection fan.
- Slice onions into big round rings.
- Line a large roasting pan with tin foil and spray lightly with non-stick cooking spray.
- Use the onion rings as a base for the chicken. Place the rings down on the tin foil and stand the drumsticks up on top of the rings. Avoid overcrowding the pan, you don’t want the chicken to touch.
- Once the oven is hot, place the chicken in the oven, and leave the door closed (no peeking!). Roast the chicken for 15 minutes, or until slightly charred on the outside.
- While the chicken is roasting, cut a small strip of foil for each drumstick. Big enough to wrap around the bone.
- After the chicken has been roasting for 15 minutes, turn down the oven to 300°F. Take out the chicken and wrap the drumstick bone with the foil strips. This will prevent the bones from over charring and becoming brittle.
- Return the chicken to the oven and roast for an additional 35 minutes.
- Turn off the oven and let the chicken rest in the oven for 10 minutes.
- Remove the chicken to a warm platter, garnish with a few squeezes of lemon, and enjoy with a glass of Farm Table: Dunkel.
Make your own Tandoori Spice Mix*:
2 tsp. cumin seeds
1 tsp. each of:
- allspice, whole
- black peppercorns
- cinnamon stick
- coriander seeds
- cardamom seeds, pods removed
½ tsp. cloves, whole
Toast all of the above spices for 4-5 min, in a medium-hot pan stirring occasionally.
Remove from heat, transfer to a bowl to cool.
Once cooled, grind spices in a blender or coffee grinder until powder.
Sift out any large bits and re-grind as needed.
1 tsp. cayenne pepper
1 tbsp. smoked paprika
2 tsp. salt
1 tsp ginger, ground
1 tsp granulated garlic
Place all spices in a bowl and mix well.
Tandoori Spice Mix can be stored in an airtight container for up to 1 year.
It can be added to marinades, salad dressings dips and sauces.