Chicken lollipops are real crowd pleasers!
Whether you planning a big curry feast with friends or you just want to make something fun and festive, you’ve got to try these tandoori chicken lollipops.
At first you might find it to be a lot of work but as you make your chicken lollipops, you will get faster at it.
Indian restaurant style tandoori chicken lollipops
Barbecued chicken lollipops are great party food.
All of the skin and meat are removed from the leg bones giving you the perfect handle to pick them up with.
I like to serve these as part of a meal but you could also place them on platters and serve them at a party.
I usually make twice as much marinade as suggested below. It makes a perfect dip for these chicken lollipops. Just be sure to put some aside before adding the chicken lollipops to marinate.
Working ahead…
I recommend working a day or two ahead the first time you make these. Not only will the chicken lollipops benefit from being in the marinade longer, it also gets the biggest chore out of the way.
Moving that chicken meat up the leg bone can be a bit fiddly but it does get easier.
Believe me, it does get easier.
Cut the skin around the end of the leg.
Once the skin is cut, gently move the meat down toward the opposite end.
Cut off all of the stringy bits.
As you move the meat down along the bone, you will run into a little bone. Remove it.
Now twist the skin off the end of the bone.
Your chicken lollipop should now look like this.
Blend the all of the marinade ingredients except for the yoghurt. Then mix the two together.
Rub the marinade into the chicken, both under and on top of the skin. Marinate for 2 to 48 hours.
Ready for the oven.
These lollipops can be served as a meal or as party snacks.
These chicken lollipops would be great served with Coriander and mint chuntney, saffron rice and this cucumber salad. I like to serve it with kachumber and karahi naans too.
International & UK Orders
Tandoori Style Chicken Lollipops
Ingredients
- About 20 chicken legs - prepared as photographed above
- 1 large bunch coriander
- Juice of two limes
- 3 green chilli peppers - roughly chopped
- 2 tablespoons garlic/ginger paste
- 1 tablespoon garam masala
- 7 tablespoons Greek Yogurt
- Salt to taste
Instructions
- Place all of the ingredients up to the Greek yoghurt in a blender and blend until you have a paste. You may need to add a little water to do this.
- Pour the paste into a large bowl and add the yoghurt. Whisk it until you have a smooth marinade. If you like, you can remove some of the marinade to use as a dip. I often double the marinade recipe so that there is plenty of dip.
- Season the marinade with salt and black pepper to taste and rub it into the chicken pieces, both under and on top of the skin. Leave for 2 to 48 hours.
- When ready to cook, preheat your oven to its highest setting. Place the chicken in a roasting pan and roast on high until browned and cooked through. This should take about an hour but watch it.
- Serve as a meal or place on serving trays as party food. The drumsticks are really easy to pick up and eat without much mess.
Diane
Sunday 27th of August 2017
Dan,
These look wonderful. For your American readers, could you kindly clarify what you mean by "green chilli peppers"? Is this some kind of hot pepper -- such as jalapeno -- as opposed to mild green bell peppers?
Thanks!
Dan Toombs
Thursday 7th of September 2017
Hi Diane
I'm originally from California. If a recipe calls for bell peppers, use them. If you are wondering which spicy chillies to use, try jalapeno or serano. You could really use any chillies you like.
Thanks, Dan
Steve | Big Stevie Cool Food Blog
Tuesday 7th of March 2017
These look fab - bet they are great for a picnic.
Dan Toombs
Friday 10th of March 2017
Hi Steve
Thank you. Yes! Perfect picnic food. :-)
Thanks, Dan
Jan
Monday 9th of January 2017
an hour seems really long for drumsticks
Dan Toombs
Wednesday 11th of January 2017
Hi Jan
That's what I did but I agree. It did seem long. Try a shorter time. :-)
Dan
kelly akuku
Tuesday 20th of December 2016
Looks yummy.