Tandoori chicken drumsticks, bright orange glow of turmeric, kashmiri chilli powder, cumin & garam masala in yogurt sauce makes it distinct.



Tandoori chicken drumsticks - The bright orange glow from the turmeric, kashmiri chilli powder, cumin, and garam masala in yogurt that coat the chicken and fall into a sauce sopped up with basmati rice and naan are very easy to love.

Tandoori chicken drumsticks

Tandoori chicken drumsticks – The bright orange glow from the turmeric, kashmiri chilli powder, cumin, and garam masala in yogurt that coat the chicken and fall into a sauce sopped up with basmati rice and naan are very easy to love.



Tandoori chicken drumsticks - The bright orange glow from the turmeric, kashmiri chilli powder, cumin, and garam masala in yogurt that coat the chicken and fall into a sauce sopped up with basmati rice and naan are very easy to love.

 

In this post I am showing how to balance the height in a plate presentation. Always try to elevate your main course from your garnishes. If the main course is small in portion use a base with a matching accompaniment. I have used turmeric scented potato as a base for this tandoori chicken.

Tandoori chicken drumsticks - The bright orange glow from the turmeric, kashmiri chilli powder, cumin, and garam masala in yogurt that coat the chicken and fall into a sauce sopped up with basmati rice and naan are very easy to love.




 

Tandoori chicken drumstick instructions for cooking.

Serves – 4
Prep Time: 20 Minutes
Cook Time: 45 minutes

Ingredients:

  • Chicken drumsticks – 10 nos
  • Garam masala – 1 tablespoon
  • Ground cumin – 1 tablespoon
  • Coriander – 1 tablespoon
  • Ground turmeric – 1/2 teaspoon
  • Kashmiri chilli powder – 1/2 teaspoon
  • Peeled and roughly chopped fresh ginger – 3 tablespoons
  • Peeled and roughly chopped – 6 to 7 garlic cloves
  • Greek yogurt – 1/4 cup
  • Zest and juice from one lime
  • 1/4 cup vegetable oil
  • Salt to taste, chaat masala to sprinkle

Method:

  1. In a small pan over medium-low heat, combine kashmiri chilli powder, garam masala, cumin, coriander and turmeric. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
  2. Blend the ginger and garlic and make in to a paste. Add the above spices, ginger garlic paste with Greek yogurt, lime zest and juice, oil and salt.
  3. With a very sharp knife, make 2 or 3 slashes in each drumstick.
  4. Mix the drumsticks with the marinade. Cover and refrigerate for at least 1 hours.
    Preheat the oven to 160 degree C
  5. Arrange the chicken on a baking tray, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks.
  6. Roast for 45 minutes, until the chicken is done. Sprinkle some chaat masala on top. Your tandoori chicken is ready to serve.
 
 
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Regards,
Sumith.

Tandoori chicken drumsticks - The bright orange glow from the turmeric, kashmiri chilli powder, cumin, and garam masala in yogurt that coat the chicken and fall into a sauce sopped up with basmati rice and naan are very easy to love.

tandoori chicken drumsticks
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Tandoori chicken drumstick

Tandoori chicken drumsticks, bright orange glow of turmeric, kashmiri chilli powder, cumin & garam masala in yogurt sauce makes it distinct.



Course Appetizer
Cuisine Indian
Keyword Tandoori chicken drumstick
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 468kcal
Author Sumith Babu

Ingredients

  • 10 chicken drumsticks
  • 1 tbsp garam masala
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tbsp turmeric powder
  • 1/2 tbsp kashmiri chilli powder
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 1/4 cup greek yogurt
  • 1 lime zest and juice
  • 1/4 cup vegetable oil
  • chaat masala to sprinkle on top of cooked chicken
  • salt to taste

Instructions

  • In a small pan over medium-low heat, combine kashmiri chilli powder, garam masala, cumin, coriander and turmeric. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.


  • Blend the ginger and garlic and make in to a paste. Add the above spices, ginger garlic paste with Greek yogurt, lime zest and juice, oil and salt.


  • With a very sharp knife, make 2 or 3 slashes in each drumstick.


  • Mix the drumsticks with the marinade. Cover and refrigerate for at least 1 hours.

    Preheat the oven to 160 degree C


  • Arrange the chicken on a baking tray, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks.


  • Roast for 45 minutes, until the chicken is done. Sprinkle some chaat masala on top. Your tandoori chicken is ready to serve.


Nutrition

Calories: 468kcal | Carbohydrates: 8g | Protein: 36g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 175mg | Sodium: 225mg | Potassium: 571mg | Fiber: 2g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 8mg | Vitamin E: 1mg | Calcium: 78mg | Iron: 3mg
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