Tandoori Chicken Drumsticks Recipe | Abel & Cole

Tandoori Chicken Drumsticks

Cooking time
Serves4-8 people
Gluten-free diets
Tandoori Chicken Drumsticks

Aromatic tandoori chicken is easy to make at home. The secret is leaving plenty of time to marinate the chicken in a mix of fragrant spices, tangy yogurt and lemon juice so the flavours really soak in. Roasted in a hot oven, these drumsticks make a hearty meal served warm with rice, salad leaves and mango chutney, or enjoy them cold as part of a picnic.

Ingredients

  • 2 lemons, plus extra to serve
  • 8 chicken drumsticks
  • 2 tsp garam masala
  • A pinch of chilli powder
  • 150g Greek style yogurt
  • 4 garlic cloves
  • A thumb of ginger
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • Steamed rice or naan breads, to serve
  • Fresh coriander, sliced red onion and chilli, to garnish

Prep: 10 mins | Cook: 40-45 mins + marinating

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Method

1. Zest and juice the lemons into a large food-safe box with a lid. Peel and grate in the ginger and garlic. Add the spices, the Greek style yogurt and 2 tbsp oil. Add a generous pinch of salt and pepper and mix well to make a marinade.
2. Remove the chicken drumsticks from their packaging and pat them dry with kitchen paper. Make a few cuts in the skin of each drumstick with a small, sharp knife. Add them to the marinade and turn them a few times to coat. Pop the lid on the box and marinate in the fridge for 12-24 hrs. No tub to marinate the drumsticks in? Use a bowl and cover with a plate.
3. When you're ready to cook the drumsticks, heat your oven to 220°C/Fan 200°C/Gas 7. Line a baking tray or roasting tin with foil and place a wire rack on top of that. Lay the chicken drumsticks on the rack, shaking off any excess marinade. Slide into the oven and bake for 40-45 mins, turning the drumsticks over halfway through, till they're cooked through and well browned.
4. Serve the drumsticks garnished with fresh coriander, thinly sliced red onion and fresh chilli. A side of steamed rice or naan breads, a spinach salad, lemon wedges for squeezing, and mango chutney for dunking complete the meal.
5. Pack up a Picnic
These drumsticks are perfect packed up in a picnic and served cold. Cook as instructed, then allow to cool before chilling in the fridge for up to 3 days, well wrapped.
6. Make a Mango Chutney
These drumsticks are delicious dunked in a sweet and spicy Mango Chutney. Follow our recipe for a preserve with plenty of wow factor.
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