Lately, my boys have been all about the chicken drumstick. I am not sure why all of the sudden, maybe they are getting in touch with their inner cavemen, but I am not complaining. We never ate drumsticks as a kid, so I never thought to make them. Uh, I have been missing out, they are cheap. I made this dinner for less than 5 dollars. Granted, I had all of the spices, but drumsticks and yogurt make for inexpensive meal. One that is full of protein and my kids love.
This is Indian spiced, but not spicy. There is a big difference between the two. I have noticed that my kids really like Indian spices, they love my Butter Chicken and Curry. I think that we assume that our kids are not going to like stronger spices, but mine seem to really like them. I guess it makes sense, kids in India eat Indian food, right? The chicken becomes so tender when you marinate it in yogurt. You could also use breasts, thighs, whatever you have. The beauty of this is that you can get it all ready to go the night before while you are making dinner, and you have dinner ready for the next night. Two for the price of one.
Don’t be afraid of the long list of spices. If you don’t have all of them, don’t worry. Any combination will work. On a side note, my best friend puts turmeric on everything. It is what gives this chicken the beautiful yellow color. Turmeric doesn’t have a lot of flavor, but it supposedly has a lot of health benefits.
1 1/2 cups Mountain High Yoghurt, Original Style
2 Tablespoons honey
1 Tablespoon curry powder
1 Tablespoon paprika
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
12 chicken drumsticks
In a small bowl, mix together yoghurt and honey.
Place in a casserole dish (just in case the bag opens, it saves cleaning up a huge mess) and marinate for 2 hours or overnight.
Take the drumsticks out of the bag, remove excess yoghurt.
Place in a large pan and sprinkle with salt and pepper.
Bake in a preheated 375 degree oven for 35 to 40 minutes or until an instant-read thermometer reads 170 degrees. I like to serve it with some cilantro leaves. If your children like to dip, try this Yogurt Herb Dipping Sauce.
This post is part of my partnership with Mountain High Yoghurt. All opinions are my own.
- 1 1/2 cups Mountain High Yoghurt, Original Style
- 2 Tablespoons honey
- 1 Tablespoon curry powder
- 1 Tablespoon paprika
- 2 teaspoons turmeric
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon cayenne pepper
- 12 chicken drumsticks
- In a small bowl, mix together yoghurt, honey, and all spices. Mix until everything is combined. Add the drumsticks to a Ziploc bag. Pour yoghurt mixture over chicken. Place in a casserole dish (just in case the bag opens, it saves cleaning up a huge mess) and marinate for 2 hours or overnight.
- Take the drumsticks out of the bag, remove excess yoghurt. Place in a large pan and sprinkle with salt and pepper. Bake in a preheated 375 degree oven for 35 to 40 minutes or until an instant-read thermometer reads 170 degrees.