Marinated Tandoori Chicken Drumsticks

    9 hours 20 minutes

    For best flavour, tandoori chicken should be marinated overnight before cooking at high temperature. Serve with lemon wedges.

    3 people made this

    Makes: 8 drumsticks

    • 8 chicken drumsticks, skinned
    • 1 teaspoon salt
    • 1 lemon, juiced
    • 2 (200g each) containers plain yoghurt
    • 1/2 onion, diced
    • 1 clove garlic, diced
    • 2 1/2 cm fresh ginger, diced
    • 2 hot green chillies, sliced
    • 2 teaspoons garam masala
    • 1 teaspoon turmeric
    • 2 tablespoons tandoori spice powder

    Preparation:20min  ›  Cook:1hour  ›  Extra time:8hours marinating  ›  Ready in:9hours20min 

    1. Make deep cuts in each drumstick to the bone so the chicken will cook more evenly. Place chicken on a plate, sprinkle with salt and pour the lemon juice into the cuts. Set aside.
    2. In a bowl, combine yoghurt, onion, garlic, ginger, chillies, garam masala, turmeric and tandoori powder. Blend thoroughly with a hand blender until smooth.
    3. Strain the mixture into a bowl through a sieve. Push through as much liquid as possible. Add the chicken and rub the marinade in well. Place in a baking tray, cover with foil and refrigerate overnight.
    4. When ready to cook, preheat the oven to its hottest temperature for 20 minutes, then reduce heat to 200 degrees C.
    5. Place the chicken into the top third of the oven. Bake 30 minutes to an hour until cooked through, checking to see if the juices run clear. Turn chicken halfway over during cooking.

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    Reviews in English (1)


    Realy enjoyed this,tasted great.Only change was used Thighs instead of Drumsticks.  -  16 Nov 2011  (Review from Allrecipes UK & Ireland)