Around the World with Yogurt - Holiday Traditions in Ethnic Cuisine with Stonyfield Organic + Recipe

In my family, we always had holiday dinner at precisely 1:00 p.m. No exceptions. We'd begin with a very short, recited prayer. The kids would sit in the kitchen, while the adults and older cousins with elevated privilege to sit and eat in the carpeted dining room would join the masses at the larger oak table. If it was Thanksgiving, forget the parade, the Lions game would be on, guaranteed.

I loved these traditions, however small each detail was. I still come to expect my holiday dinner invitations, no matter the season, to include a 1:00 p.m. start time. However, now that I'm adulting in my own home, I have decidedly different traditions taking shape.

Holidays with a World View

I've taken to the idea (sometimes to my family's dismay) of trying a new recipe and learning about a new culture whenever we sit down for a holiday feast. No matter what I decide to make, it's nice to know I almost always have a tub of Stonyfield organic yogurt on hand to make use of in my recipes, making things just a little healthier and feeling good about the fact that the source of the ingredients won't be harming the earth. There are so many talking points when we approach holiday meals like this! From culture to environmental stewardship...the places the kids take it from there is just as adventurous!

Last year for our New Year's Eve meal, we dug out our pictures from our epic 33 day road trip to Alaska and had King Crab flown in from Tracy's Crab Shack along with some smoked salmon. We talked about all of our adventures and a little about tide pools. While this was not a real cultural unveiling, it was a nice way to reflect on good times as a family.

This year, we're traveling (if vicariously through spices and food) to the Punjab region of India and Pakistan. This is a really easy recipe, using simple ingredients like good-for-you yogurt and spices, paired with fresh veggies and fruit. It's nearly effortless and full of flavor!

Tandoori Chicken with Mango [Chutney] or Fresh Fruit Salad

Chicken tandoori is really just chicken marinated in yogurt, citrus and spices before being prepared -- in my case, baked then broiled. The tandoor, the namesake of the dish is an oven where it is traditionally cooked in the Punjab region of India and Pakistan. I had every intent of making mango chutney to serve alongside, but I didn't have all I needed to make it, and as life sometimes just keeps chugging even when you have other plans, the kids got illnesses and my time became limited. So instead, I did a lime/mango fresh fruit salad on the side and they LOVED it. And we won't be getting scurvy anytime soon with all that citrus! Ha! We also served it with spelt and barley grains and steamed green beans -- which makes it Indian fusion I guess, but it's what the family wanted!


This year, I really wanted the kids to like what I made without much fuss since they were sick, so not only did I let them help, BUT I eliminated some of the heat from most Tandoori Chicken recipes -- so this one didn't have the ginger, though it called for it.


Make a few drummies with Italian dressing. It looks similar but is so mild, just in case the kids decide Indian is too flavorful. OR, don't even tell them, and then they'll think they like it, so next time you serve it they may not complain! It's worth a shot! 


Bake for 45 minutes, turning once, chicken skin should be getting crisp. Cook thoroughly. 
(I used a baking dish instead of the racks, because I hate cleaning my oven. So there was a bit of juice created and thus I had to drain it off when I turned the meat.) 
Servings: 12 drumsticks
Prep Time: 20 Minutes
Bake Time: 1 Hour

Recipe Ingredients 

1 tablespoon paprika
1 tablespoon curry powder 
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground tumeric
1/4 teaspoon cayenne pepper 
4 garlic cloves [use garlic press for ease]
Zest and juice from one lime 
1/4 cup EVOO
2 teaspoons salt
12 chicken drumsticks 
2-3 fresh mangoes- sliced, 1-2 fresh limes - wedged


Mix the ingredients in a bowl, pour onto chicken in a gallon-sized plastic bag. Put in the fridge a few hours to one night before baking. 

Preheat the oven to 450°F. 

Line a baking sheet with heavy duty aluminum foil and place a cooking rack on top. (This is where I just used a glass baking dish, uncovered.) Put the drumsticks in and cover with the spicy marinade mixture. 

Roast for 45 minutes, turning once halfway, until the chicken is sort of crispy, brown and cooked through. This may set off smoke alarms, as it will start to char a bit. (If not now, then for sure when you broil in the next step!) 

Turn on the broiler for 3-5 minutes, until chicken is slightly charred and has crisp skin.

Serve with grains and a fresh vegetable. We loved having mango and lime slices to cleanse our palates a bit and for a fruity zing to offset the heat of the chicken. 

Enjoy! Make sure to talk to your kids about the Tandoor oven. They may like a YouTube video which shows what it looks like to cook with this type of traditional oven.

Disclosure: I am a Stonyfield writer and affiliate. This post was sponsored by Stonyfield in partnership with the company. I was compensated. The thoughts expressed are my own. 


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