Sweet Tandoori Chicken

Course: Appetizer, Main Course

Cuisine: Indian, North American

Prep Time: 5

Cook Time: 5

Total Time: 1 10

Servings: servings

Calories: 539kcal

Author: Lord Byron's Kitchen

Spicy and flavourful with a slightly smoky taste, this Sweet Tandoori Chicken is mouthwateringly delightful! Tossed in cornstarch and baked in a hot oven, these chicken drumsticks are baked until crisp and then drenched in a sweet and sticky garlicky sauce that takes just minutes to prepare!

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Ingredients

For the Chicken Wings:

12-14 chicken drumsticks
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup cornstarch
nonstick cooking spray

For the Sauce:

1 cup honey
1/2 cup ketchup
2 tablespoons white wine vinegar
2 tablespoons tandoori spice seasoning blend
4 cloves garlic, finely minced
1 tablespoon cooking oil

Instructions

Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside. Transfer the chicken to a mixing bowl with the salt, pepper, and cornstarch. Toss well until coated.
Next, coat the cooling rack with cooking spray and transfer the chicken to it. It’s imperative to lay the chicken out so that it is not overlapping or even touching for that matter. The space between the chicken will encourage faster cooking and more browning.
Bake the chicken for 40 minutes. Remove it from the oven and use tongs to turn each drumstick over. Place them back into the oven to bake for 15 more minutes. Once done, remove from oven and set aside.
While the chicken is baking, add the garlic and cooking oil to a large skillet. Over medium heat, cook the garlic until fragrant and lightly golden brown in colour.
Next, add the honey, ketchup, vinegar, and tandoori masala seasoning blend to the skillet. Stir and cook until the sauce begins to bubble. At this point, turn off the heat until the chicken is fully baked.
Add the fully cooked chicken to the skillet and turn the heat on to high. Toss the chicken well to coat in the sauce. Continue to toss over high heat until the sauce thickens and sticks to the chicken.
Plate and garnish with parsley. Serve immediately.

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