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© Meredith Corporation. All rights reserved. Used with permission.
Place the chicken drummettes in a 3-quart rectangular baking dish; set aside.
In a blender or food processor, combine onion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne (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 drummettes; turn to coat. Cover and marinate in the refrigerator for 4 to 24 hours.
Preheat oven to 400°F. Arrange as many of the drummettes on the unheated rack of a broiler pan as will fit in a single layer. Bake for 25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from the heat for 6 to 8 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. If desired, serve with lemon and red onion wedges.