Tandoori Chicken Legs with Raita Dip

A warm, speed-scratch entrée featuring skinless chicken drumsticks marinated in Greek yogurt, lemon juice, garlic, and tandoori-inspired spices, served with a cool cucumber-cilantro raita dip. Each serving provides 27 g protein.

Credits as: 2 oz eq meat/meat alternate toward the school meal pattern.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

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Instructions

1. Combine Greek yogurt, garlic, lemon juice, chili powder, garam masala, cumin, paprika, salt and ginger in a bowl or container large enough to hold the chicken.
2. Using gloved hands, rinse chicken and blot dry with paper towels. Cut 2 deep slits in each leg.
3. Add chicken to bowl with marinade. Using gloved hands, mix to coat, ensuring marinade gets inside cuts. Marinate for a minimum of 4 hours and up to 24 hours for the best flavor.
4. On day of service, preheat over to 425° F. Prepare sheet pans with pan liners or pan release. Use four sheets pans for 96 servings; 24 drumsticks per pan.
5. Using gloved hands, shake excess marinade off chicken and place on prepared sheet pans. Bake for 20-25 minutes or until internal temperature reaches 165° F.
6. Prepare raita dip: Combine Greek yogurt, cilantro, cucumber, red onion, cumin, salt, chili powder, and black pepper in a bowl or container. Raita dip can be made one day in advance. Store covered in the refrigerator or pre-portion 2 tablespoons using a #30 disher into 2-ounce cups.
7. Serve 1 drumstick with a 2-ounce cup of raita dip.