We have all heard that eating only white meat (breast) of a chicken is the lower fat option, but you know sometimes I want some dark meat! Well, I have found that if you eat the “drums” of chicken wings and remove the skin, you are only looking at about 4 grams in 3 drums if prepared properly 🙂 Yeaaaaa!!!!
This recipe can be a bit spicy but if you want to alter the spices that will be fine too. Enjoy!!!!
2 1/2 pounds chicken drummettes (about 25)
1 medium onion, cut into wedges
4 ounces tomato sauce
3 – ounces plain fat-free yogurt
1/2 tablespoon ground coriander
4 cloves garlic, coarsely chopped
1 teaspoons chopped fresh ginger
1 teaspoons salt
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
If you can’t find the spice graam masala in your local grocery, a typical Indian version of garam masala contains:
black and white peppercornsclovescinnamonblack and white cumin seedsblack, brown, and green cardamom pods
or you can leave it out like I did 🙂
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon red food coloring
2 whole cloves
For the tandoori masala: In a blender or food processor, combine onion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne pepper (if desired), red food coloring, and whole cloves. Blend to a very smooth paste. (The color should be deep red.)
Pour the tandoori masala over the chicken drummettes; turn chicken drummettes to coat. Cover and marinate in the refrigerator for 4 to 24 hours. Do not go over 24 hours!
Preheat oven to 400 degrees F. Arrange as many of the chicken drummettes on the unheated rack of a broiler pan as will fit in a single layer. Bake for 20 -25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from the heat for 5-7 minutes or until chicken is no longer pink and pieces just start to blacken, turning once halfway through broiling.
Transfer drummettes to a serving platter. Repeat baking and broiling the remaining chicken.