Bold Tandoori Drumsticks
Recipe Type: Appetizer, Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
Marinated in yogurt and spices for a whole day, these tender tandoori drumsticks will become an instant favorite.
  • 12 chicken drumsticks
  • 2 teaspoons garam masala spice
  • 240 ml (1 cup) natural yogurt
  • 1 medium onion, finely chopped
  • 4 garlic cloves
  • 1 inch piece fresh ginger, peeled and chopped
  • juice from 1 lemon
  • 2 teaspoons chilli powder
  • 2 teaspoons ground cumin
  • 2 teaspoons tumeric
  • 1 tablespoon paprika
  • 1-2 teaspoons salt
To Serve
  • lime wedges
  • sliced onions
  • coriander
  1. Cut two slits into each chicken drumstick. They should just reach the bone. These are to allow the marinade penetrate the meat.
  2. Mix all the remaining ingredients in a food processor or blender and blend to a smooth paste. Place chicken in a large mixing bowl and cover it in the paste, massaging it deep into the skin and flesh. Cover chicken with a plastic wrap and place in the refrigerator to marinate for as long as possible, preferably 24 hours.
  3. Remove chicken drumsticks from the refrigerator an hour before cooking to bring it to room temperature. Position a rack in the center of the oven. Pre-heat oven to 200°C/400°F/Gas Mark 6 and heat the oven to 375ºF. Line baking sheet with foil and place a rack on tray. Wipe the rack with a paper towel in oil.
  4. Remove chicken from the marinade and place on the rack. Roast for 45 minutes, turning once halfway through. When fully cooked the juices will run clear. Baste drumsticks with melted butter. Turn on the grill and grill chicken for 5 minutes or until crisp all over.
  5. Serve drumsticks with lime wedges, onions and coriander.
Chili powder content can be adjusted to taste.
Recipe by Honest Cooking at