Marinated in yogurt and spices for a whole day, these tender tandoori drumsticks will become an instant favorite.
By ChiChi Dodoo
In this recipe, chicken drumsticks are marinated in yogurt and exotic aromatic spices for 24 hours. Then roasted in the oven, before being finished off under the grill.
I am a lover of spicy food. Being of Ghanaian heritage, a lot of the dishes I grew up eating were packed full of spices and flavour. Ginger, garlic, chillies and onions are frequent staples in most of the dishes of my motherland. I love a little heat in my food. Not fiery, over powering heat; but just a kick, you know? 
Tandoori chicken is made with spices I love to cook with. The marinade is made with natural yogurt, garam masala spice mix, onions, garlic, ginger, lemon or lime, chilli powder, cumin, turmeric and paprika. Yes, the list is long, but do not be daunted by it. These ingredients are readily available in a lot of supermarkets.
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Bold Tandoori Drumsticks
- Total Time: 70 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Marinated overnight in yogurt and spices, these drumsticks are incredibly tender and flavorful. Perfect for a weeknight dinner or a casual get-together.
Ingredients
- 12 chicken drumsticks
- 2 tsp garam masala spice
- 1 cups (240 ml) natural yogurt
- 1 medium onion (finely chopped)
- 4 garlic cloves
- 1 inch piece fresh ginger (peeled and chopped)
- 1 lemon juice
- 2 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp tumeric
- 1 tbsp paprika
- 1-2 tsp salt
- lime wedges
- sliced onions
- coriander
Instructions
- Cut two slits into each chicken drumstick, just reaching the bone.
- Mix all remaining ingredients in a food processor or blender until smooth.
- Place chicken in a large mixing bowl, cover with the paste, and massage it into the skin and flesh.
- Cover chicken with plastic wrap and refrigerate for at least 24 hours.
- Remove chicken from the refrigerator 1 hour before cooking.
- Position a rack in the center of the oven and preheat to 400°F (204°C).
- Line a baking sheet with foil and place a rack on top. Wipe the rack with an oiled paper towel.
- Remove chicken from the marinade and place on the rack.
- Roast for 45 minutes, turning halfway through. The juices should run clear when fully cooked.
- Baste drumsticks with melted butter.
- Grill chicken for 5 minutes, or until crisp.
- Serve drumsticks with lime wedges, onions, and coriander.
Notes
- For deeper flavor, marinate the drumsticks for up to 48 hours.
- If you don’t have a food processor, finely mince the onion, garlic, and ginger and mix thoroughly by hand.
- To prevent burning, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) before removing from the oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1 drumstick
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
How long should I marinate the drumsticks?
A minimum of 4 hours is recommended for the yogurt marinade to tenderize the meat and let the spices penetrate. Overnight in the fridge gives the best result.
Why do you cut slits into the chicken before marinating?
Slits cut to the bone allow the marinade to reach the interior of the drumstick, which speeds up the flavoring process and helps the spices cook through evenly.
Can I grill these instead of baking?
Yes, grill over medium-high heat for 25-30 minutes, turning every few minutes to avoid burning the yogurt coating. Watch for flare-ups from the dripping marinade.
What does turmeric do in the marinade?
Turmeric gives the chicken its characteristic golden-orange color and adds a mild earthy bitterness that balances the cumin and chili powder.
What sides go well with tandoori drumsticks?
Basmati rice, warm naan, and a cooling raita or simple cucumber salad are the most natural accompaniments. Sliced onions with a squeeze of lime are a traditional garnish.
