Garam Masala Chicken Drumsticks with Cucumber Raita

• 8 chicken drumsticks
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• Salt to taste
• 2 tablespoons olive oil
• 2 cups plain Greek yogurt
• 1 medium cucumber, diced
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• Salt to taste

Steps

1. 1 In a small bowl, mix garam masala, cumin, coriander, turmeric, cayenne, and salt.
2. 2 Rub the spice mixture evenly over the chicken drumsticks.
3. 3 Heat olive oil in a large skillet over medium heat. Add drumsticks and cook until golden brown and cooked through, about 35 minutes, turning occasionally.
4. 4 While the chicken cooks, prepare the raita by combining yogurt, cucumber, red onion, cilantro, cumin, and salt in a medium bowl.
5. 5 Chill the raita in the refrigerator until ready to serve.
6. 6 Serve the chicken drumsticks hot with a generous scoop of cucumber raita on the side.

Equipment

• Large skillet
• Mixing bowls

Variations

• Use chicken thighs instead of drumsticks for a richer flavor.

Substitutions

• If garam masala isn't available, substitute with an equal mix of cinnamon, cardamom, cloves, cumin, and coriander.

Pairings

• Basmati rice
• Naan bread
• Mango chutney

Nutrition

Tips

• For extra flavor, marinate the chicken in the spice rub for at least 30 minutes before cooking.
• Adjust the cayenne pepper to control the spice level.

Storage

Store chicken and raita separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet or microwave.

Freezing: Chicken drumsticks freeze well for up to 3 months. Thaw in the refrigerator before reheating. Do not freeze the raita.

Serving Suggestions

• Serve with warm naan bread and basmati rice.
• A side of mango chutney complements the flavors beautifully.

FAQ