“Appetizers are my favorite part of a meal,” says member Priya Nambiar. “I always experiment when I have friends over. This recipe was one of my first, and it was an instant success!” Priya suggests serving the drummies on a bed of shredded lettuce with sliced onions, sliced tomatoes and lemon wedges.


16 skinless chicken drummies
5 teaspoons lemon juice
1 cup plain yogurt
4 teaspoons minced garlic
4 teaspoons minced ginger
2 teaspoons garam masala
1 1/2 teaspoons red chili powder
1 teaspoon cumin, roasted*
1/4 teaspoon salt
2 tablespoons butter, melted

1. Make two crosswise slits in each drumstick; rub drumsticks with lemon juice. Let stand 20 minutes.

2. In medium bowl, mix together yogurt, garlic, ginger, garam masala, chili powder, cumin and salt. Add chicken; stir to coat. Cover and refrigerate 2 to 3 hours.

3. Heat broiler. Broil 4 to 6 inches from heat 12 to 16 minutes or until golden brown and juices run clear, brushing with melted butter occasionally and turning once. (Watch carefully; if drummies begin to brown too quickly, lower broiler rack.)

TIP *To roast cumin, cook in dry small skillet over medium heat 1 to 2 minutes.

8 servings

PER SERVING: 165 calories, 5 g total fat (2 g saturated fat), 27 g protein, 1 g carbohydrate, 70 mg cholesterol, 95 mg sodium, 0 g fiber