Recipes Dinner Poultry Dishes Chicken Main Course Tandoori Chicken Drumsticks with Cilantro-Shallot Relish 5.0 (3,533) 3 Reviews This chicken has the best skin: It's nicely spiced and super-crispy. The cilantro relish served alongside gets vibrant flavor from white vinegar. Plus: Delicious Chicken Recipes By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Food & Wine's Editorial Guidelines Updated on January 13, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Chris Court Active Time: 30 mins Total Time: 1 hr 15 mins Yield: 4 Ingredients 1 tablespoon sweet paprika 1 tablespoon garam masala 1 tablespoon ground cumin 1 tablespoon ground coriander 1/2 teaspoon ground turmeric 1 tablespoon finely grated peeled fresh ginger 4 garlic cloves, minced 1/4 cup fat-free Greek-style yogurt 1 tablespoon fresh lemon juice 1/2 cup canola oil Kosher salt Freshly ground pepper 12 chicken drumsticks (about 4 1/4 pounds) 3/4 cup coarsely chopped cilantro 1 small shallot, minced 3 tablespoons distilled white vinegar Directions Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper. Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp. In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken. Suggested Pairing Bright, fruit-forward Santa Barbara Pinot Noir. Originally appeared: December 2013 Rate It Print