“Chicken so tender
It melts right through, 
With flavor & spices
Oh-so fool proof.
Baked or pan-fried
That’s your call,
But the taste takes you back
To that late-night tikka stall!
Munch away, no guilt
It has not much oil,
But superior in every way
From that [yawn] soup on the boil…”
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Tandoori Chicken Drumlets
- Total Time: 45 minutes
- Yield: 6 drumlets 1x
Description
Spiced chicken drumlets so tender they melt in your mouth, featuring the authentic flavors of a traditional tikka stall.
Ingredients
- 6 chicken drumlets (skin on)
- 2 tbsp full cream yogurt
- 6 cloves of garlic, finely crushed
- 2 tsp grated ginger
- 1 green chili, finely diced
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder or paprika
- 1 heaped tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp cinnamon powder
- 1/4 tsp turmeric powder
- Juice from one lemon
- Handful of fresh coriander , roughly chopped (leaves & stalk)
- Salt to taste
- Olive oil to cook
Instructions
- Wash the chicken pieces thoroughly and pat dry with a kitchen towel.
- In a bowl, mix together the yogurt, garlic, ginger, green chili, cumin powder, red chili powder, salt, lemon juice, and vegetable oil to form a marinade.
- Rub the marinade all over the chicken drumlets, ensuring to get some under the skin for maximum flavor.
- Cover and refrigerate the marinated chicken for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken drumlets on a baking tray lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, turning halfway through, until the chicken is cooked through and the skin is golden brown.
- Alternatively, you can pan-fry the drumlets in a non-stick skillet over medium heat for about 20-25 minutes, turning occasionally, until cooked through and golden brown.
- Serve hot, garnished with fresh coriander if desired.
Notes
- For best results, marinate the chicken overnight to enhance the flavors.
- You can bake or pan-fry the drumlets based on your preference.
- Serve with a side of mint chutney or a fresh salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 drumlet
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 9
- Carbohydrates: 3
- Fiber: 1
- Protein: 15
- Cholesterol: 50
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Frequently Asked Questions
How long should I marinate the drumlets?
The recipe says at least 4 hours, but both the instructions and notes recommend overnight for the best results. The marinade — yogurt, 6 cloves of garlic, ginger, lemon juice, and spices including garam masala, cinnamon, and turmeric — needs extended contact time to penetrate the skin and bone.
Should I bake or pan-fry the drumlets?
The recipe gives both options. Baking at 400°F (200°C) for 25–30 minutes (turning halfway) delivers hands-off golden results. Pan-frying in a non-stick skillet over medium heat for 20–25 minutes gives more direct browning. The notes say the choice is yours based on preference.
Why does the recipe say to rub the marinade under the skin?
Step 3 specifically instructs to rub the marinade under the skin for maximum flavor. Chicken skin acts as a barrier, so getting the spiced yogurt mixture directly onto the meat ensures the spices penetrate rather than just coating the surface.
Thanks for the recipe.. Quite easy, will definitely make it over the weekend.