Lunch: Grilled Tandoori-Style Chicken Drumsticks

Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here. Chaat masala — a spice blend with an intriguing tang from green mango powder — makes this northern-Indian dis

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Ingredients

1 c. plain nonfat yogurt
1 2-inch piece of ginger
2 large garlic cloves
2 tbsp. fresh lemon juice
1 tbsp. mustard seeds
1 1/2 tsp. garam masala (see Tips & Techniques)
1 tsp. kosher salt
1/2 tsp. Kashmiri chile powder or cayenne pepper
8 skinless chicken drumsticks
1/2 tsp. chaat masala (see Tips & Techniques)

Instructions

In a large bowl, whisk the yogurt with the ginger, garlic, lemon juice, mustard seeds, garam masala, kosher salt, and chile powder. Using a small, sharp knife, make shallow 1-inch slashes in the chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for 4 hours.
Light a grill, heat a grill pan, or preheat the oven to 450 degrees F. Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes. Alternatively, roast the chicken legs on an oiled baking sheet for 20 minutes, turning once halfway through. Transfer the chicken legs to plates, sprinkle with the chaat masala, and serve.

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