Tandoori Chicken Drumsticks are juicy and full of flavor! Marinated in spices and yogurt, they turn a beautiful orange from the tandoori seasoning. Perfect for grilling!
If you’re ready for a little flavor explosion, these drumsticks are your ticket! I love serving them with naan and a bright cucumber salad. Can’t resist that tangy, spicy goodness! 🙌
Key Ingredients & Substitutions
Chicken Drumsticks: Skinless drumsticks are ideal since they allow the marinade to soak in better. If you prefer, you can use chicken thighs or wings, but cooking times may vary.
Yogurt: Thick plain yogurt helps tenderize the chicken. If you’re vegan or lactose intolerant, try substituting with coconut yogurt or a dairy-free alternative. It won’t have quite the same tang, but it’ll still work.
Tandoori Masala Powder: This gives the dish its signature flavor. If you can’t find it, you could make your own using a mix of cumin, coriander, paprika, and a pinch of cinnamon. Or use curry powder in a pinch!
Ginger-Garlic Paste: Homemade is always best, but store-bought is convenient. You can use minced fresh ginger and garlic if you prefer, just keep the ratios equal!
Vegetable Oil: Any neutral oil like canola or sunflower oil is fine. If you prefer a healthier option, olive oil works too, though it may change the flavor slightly.
How Do You Get the Best Flavor from the Marinade?
The key to flavorful Tandoori Chicken is letting it marinate well. Aim for at least 4 hours, but overnight is best for maximum flavor. Here’s how to make the most of your marinade:
- Make slashes on the drumsticks. This helps the marinade soak in more effectively.
- Coat the chicken evenly in the marinade, making sure every part is covered. Use your hands for the best results.
- Cover the bowl tightly while it marinates in the refrigerator. This helps the chicken absorb those delicious flavors.
Remember, the longer it sits, the tastier it gets! Try not to rush this process for a juicy, flavorful bite. Enjoy your cooking!
How to Make Tandoori Chicken Drumsticks
Ingredients You’ll Need:
For the Chicken:
- 8 chicken drumsticks, skin removed
For the Marinade:
- 1 cup plain yogurt (preferably thick)
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 2 tbsp tandoori masala powder
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- Salt to taste
For Serving:
- Fresh cilantro/coriander leaves for garnish (optional)
- Sliced onions
- Lemon wedges
How Much Time Will You Need?
This delicious Tandoori Chicken Drumsticks recipe takes about 15 minutes of active preparation time, plus a marinating time of at least 4 hours (or preferably overnight). Cooking time is approximately 25-30 minutes. So plan for a total of at least 4 hours and 45 minutes, but most of that time is waiting for the chicken to marinate!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by cleaning the chicken drumsticks. Pat them dry with paper towels. Using a sharp knife, make a few slashes on each drumstick. These cuts help the marinade soak in better, ensuring the chicken becomes flavorful.
2. Make the Marinade:
In a large mixing bowl, add the thick yogurt, lemon juice, vegetable oil, tandoori masala powder, ginger-garlic paste, red chili powder, turmeric powder, ground cumin, ground coriander, garam masala, and salt. Mix well until you achieve a smooth marinade. Adjust the level of red chili powder based on how spicy you want it.
3. Marinate the Chicken:
Take the chicken drumsticks and immerse them in the marinade. Ensure each piece is coated thoroughly. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 4 hours, or overnight if possible. This waiting time allows the flavors to develop and penetrate the chicken.
4. Preheat the Grill or Oven:
When you’re ready to cook, preheat your grill or oven to 400°F (200°C). If you’re using an oven, line a baking tray with foil for easy cleanup and place a rack on top. This helps the heat circulate around the chicken for even cooking.
5. Cook the Drumsticks:
Place the marinated drumsticks on the grill or on the rack in the baking tray. Cook for about 25-30 minutes, turning occasionally. Baste them with any leftover marinade for extra flavor until the chicken is cooked through and has a lovely charred, smoky exterior.
6. Broil for Extra Char (Optional):
If you like an extra char on your chicken, you can broil the drumsticks for the last 2-3 minutes in the oven. Just keep a close eye on them to avoid burning!
7. Rest and Serve:
Once cooked, remove the drumsticks from the grill or oven and let them rest for about 5 minutes. This helps the juices redistribute within the chicken, making them more juicy and tender.
8. Presentation:
Serve your hot Tandoori Chicken Drumsticks with sliced onions, lemon wedges, and a sprinkle of fresh cilantro on top. You can also add green chutney or raita for an extra twist of flavor. Enjoy your meal!
Enjoy your flavorful and aromatic Tandoori Chicken Drumsticks!
Can I Use Bone-In Chicken Thighs Instead of Drumsticks?
Absolutely! Bone-in chicken thighs will work beautifully in this recipe. Just be aware that cooking time may vary; they might take a few extra minutes compared to drumsticks. Always ensure they reach an internal temperature of 165°F (75°C) for safety.
Can I Make This Recipe Spicier?
Yes, if you want more heat, feel free to increase the amount of red chili powder or add some chopped fresh green chilies to the marinade. For an additional layer of warmth, you can also include cayenne pepper or even a dash of hot sauce!
What’s the Best Way to Store Leftovers?
Store any leftover Tandoori Chicken Drumsticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or you can microwave them, though the oven option helps retain the chicken’s crispiness.
Can I Cook the Chicken in an Air Fryer?
Yes, you can definitely use an air fryer! Preheat the air fryer to 400°F (200°C) and cook the marinated drumsticks for about 20-25 minutes, flipping halfway through. Make sure the internal temperature reaches 165°F (75°C) before serving.
