Curry-Roasted Chicken Drumsticks with Herbed Yogurt Sauce
By Steve DunnPublished on January 30, 2025
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
Herbed Yogurt Sauce
1 cup plain Greek yogurt ½ cup fresh cilantro leaves, minced3 tablespoons lime juice (2 limes)2 tablespoons water, plus extra as needed½ teaspoon grated fresh ginger ½ teaspoon honeyChicken
4 teaspoons curry powder 1 tablespoon kosher salt 1¼ teaspoons ground cardamom 1¼ teaspoons packed brown sugar ¾ teaspoon ground ginger ¾ teaspoon ground nutmeg ¾ teaspoon smoked paprika 2 tablespoons plus 1 teaspoon warm tap water 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2½ pounds chicken drumsticksBefore You Begin
We developed these recipes with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 2¼ teaspoons in the spice mixture for the chicken. Before applying the spice slurry, smooth the skin over the drumsticks so it is covering as much surface area as possible. This will help the skin render evenly and prevent the meat from drying out.
Instructions
- Whisk all ingredients in bowl until smooth. (If necessary, add up to 2 tablespoons extra water so sauce is pourable.) Season with salt to taste, then refrigerate until needed. (Sauce can be refrigerated for up to 2 days.)
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
- Whisk curry powder, salt, cardamom, sugar, ginger, nutmeg, and paprika together in medium bowl. Add water and stir until all spices are hydrated. Let sit until spice mixture has thickened to paste, 2 to 3 minutes. Whisk in oil to make loose slurry.
- Pat drumsticks dry with paper towels. Holding 1 drumstick by bone end, roll in spice slurry until evenly coated on all sides. Let any excess slurry drip back into bowl, then arrange drumstick, skin side up, on prepared rack with thick end closer to edge of baking sheet. Repeat with remaining drumsticks, arranging pieces in 2 rows along length of sheet. Using brush or your fingers, dab any remaining slurry in bowl on tops of drumsticks.
- Roast until drumsticks register 180 degrees, 45 to 50 minutes, rotating sheet halfway through cooking. Turn on broiler and continue to cook until tops of drumsticks are well browned in spots, 2 to 3 minutes longer. Remove from oven and let rest for 10 minutes. Serve, passing sauce separately.
for the sauce
for the chicken
Time
1¾ hoursYield
Serves 4 to 6Ingredients
Herbed Yogurt Sauce
Chicken
Test Kitchen Techniques
Ingredients
Herbed Yogurt Sauce
Chicken
Test Kitchen Techniques
Ingredients
Herbed Yogurt Sauce
Chicken
Test Kitchen Techniques
Why This Recipe Works
Roasting the drumsticks at 350°F until they hit 180°F gave the collagen plenty of time to break down into gelatin, making each bite melt-in-your-mouth tender and juicy. This slow roasting also rendered the fat under the skin, adding even more flavor and moisture. A quick broil at the end gave them a crispy, golden finish with a boost of those rich, savory Maillard flavors. Dark meat chicken has a robust flavor that holds up well to strong spices, so we created this warm spice blend to highlight its versatility. By mixing hot water and oil into each blend, we unlocked both water- and fat-soluble flavor compounds, enhancing the depth of each spice. To top it off, we made an herbaceous, yogurt dipping sauce, designed to complement the spice mix.
Want more? Read the whole storyBefore You Begin
We developed these recipes with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 2¼ teaspoons in the spice mixture for the chicken. Before applying the spice slurry, smooth the skin over the drumsticks so it is covering as much surface area as possible. This will help the skin render evenly and prevent the meat from drying out.
Instructions
- Whisk all ingredients in bowl until smooth. (If necessary, add up to 2 tablespoons extra water so sauce is pourable.) Season with salt to taste, then refrigerate until needed. (Sauce can be refrigerated for up to 2 days.)
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
- Whisk curry powder, salt, cardamom, sugar, ginger, nutmeg, and paprika together in medium bowl. Add water and stir until all spices are hydrated. Let sit until spice mixture has thickened to paste, 2 to 3 minutes. Whisk in oil to make loose slurry.
- Pat drumsticks dry with paper towels. Holding 1 drumstick by bone end, roll in spice slurry until evenly coated on all sides. Let any excess slurry drip back into bowl, then arrange drumstick, skin side up, on prepared rack with thick end closer to edge of baking sheet. Repeat with remaining drumsticks, arranging pieces in 2 rows along length of sheet. Using brush or your fingers, dab any remaining slurry in bowl on tops of drumsticks.
- Roast until drumsticks register 180 degrees, 45 to 50 minutes, rotating sheet halfway through cooking. Turn on broiler and continue to cook until tops of drumsticks are well browned in spots, 2 to 3 minutes longer. Remove from oven and let rest for 10 minutes. Serve, passing sauce separately.
for the sauce
for the chicken
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments