Recipe

Tamarind Tangri Chicken

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• Prep: 10 min.
• Servings: 4
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What You Need!

1/4 cup Kraft Signature Asian Sesame Dressing
2 cloves garlic, minced
1 Tbsp. sugar
1 Tbsp. fresh lemon juice
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. grated gingerroot
1 tsp. tamarind paste
1/2 tsp. garam masala
1/2 tsp. ground cumin
1/2 tsp. red chili powder or cayenne pepper
8 small skinless chicken drumsticks (1-1/2 lb./675 g)
1 Tbsp. chopped fresh coriander (cilantro)

Make It!

HEAT oven to 400ºF.
MIX all ingredients except chicken and coriander in large bowl. Add chicken; toss to coat. Place in 17x11x3/4-inch parchment paper-lined pan; drizzle with dressing mixture.
BAKE 30 to 35 min. or until chicken is done (170ºF), turning and basting with pan juices after 20 min.
TRANSFER chicken to platter; top with pan juices and coriander.

Use Your Barbecue:

Heat barbecue to medium heat. Toss chicken with dressing mixture as directed. Grill 20 to 25 min. or until done (170ºF), turning occasionally.

Variation:

Heat barbecue to medium heat. Substitute 1-1/2 lb. (675 g) boneless skinless chicken, cut into 1-inch pieces, for the drumsticks. Toss with dressing mixture as directed; thread onto skewers. Grill 8 min. on each side or until done. Sprinkle with coriander.

Nutritional Information

(per serving)
Serving Size = 1/4 recipe (153 g)