Tandoori chicken drumsticks are irresistibly crispy on the outside, juicy and tender inside, and bursting with bold flavors. Traditionally cooked in a tandoor oven, this classic Indian dish has been adapted for easy home cooking—you can make it in the oven, on the stovetop, or on the grill. With minimal prep and just a few dishes to clean, it’s a perfect go-to for busy weeknights. Marinate the chicken in advance for even deeper flavor, then simply pop it in the oven when you’re ready. Effortless, flavorful, and absolutely delicious!
INGREDIENTS
Chicken:
- 3 lb. chicken drumsticks (about 10 pieces)
Dry Seasoning:
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger root powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika (for color)
Marinade:
- 1 tablespoon olive oil
- 3 tablespoons lemon juice (from 1 freshly squeezed lemon)
- 1 cup plain Greek yogurt
For Garnish:
- 1 teaspoon fresh cilantro, finely chopped
- Extra lemon juice for drizzling
INSTRUCTIONS
Step 1: Prepare the Chicken
- Pat dry the chicken drumsticks with a paper towel.
- Score each drumstick with 2-3 shallow cuts (about ¼-inch deep) to help absorb the marinade.
Step 2: Make the Spice Rub
- In a small bowl, mix salt, black pepper, garlic powder, ginger root powder, turmeric, cumin, garam masala, and paprika.
- Rub the seasoning all over the drumsticks, ensuring it gets into the cuts.
Step 3: Marinate the Chicken
- Place the seasoned drumsticks in a large zip-top bag.
- Add olive oil, lemon juice, and Greek yogurt. Mix well to coat evenly.
- Seal the bag, removing excess air, and massage the marinade into the chicken.
- Refrigerate for at least 1 hour (or up to overnight for deeper flavor).
COOKING METHODS
Oven Method:
- Preheat oven to 400°F (200°C).
- Arrange marinated drumsticks on a lined baking sheet.
- Bake for 40-45 minutes, flipping halfway through, until skin is crispy and internal temperature reaches 165°F (75°C).
- For extra char, broil on high for an additional 5 minutes.
Pan-Frying Method:
- Heat 1 tablespoon of oil in a large cast-iron or grill pan over medium-high heat.
- Sear drumsticks in batches for 6-8 minutes per side, until cooked through and nicely charred.
- Ensure internal temperature reaches 165°F (75°C).
Grill Method:
- Preheat grill to high heat for 5 minutes.
- Grill drumsticks over medium heat, flipping every 3-4 minutes, until charred and cooked through.
- Check for an internal temperature of 165°F (75°C).
SERVING
- Let the drumsticks rest for 5 minutes before serving.
- Drizzle with extra lemon juice and garnish with fresh cilantro.
Enjoy these delicious tandoori chicken drumsticks with rice, naan, or a cooling cucumber raita! Would you like any modifications or additional serving suggestions?
