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tandoori chicken drumsticks

Tandoori chicken drumstick

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

5 from 1 vote
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


  • 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


  • 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.


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