Forget ordering takeout! These Crispy Tandoori Chicken Drumsticks are about to become your new weeknight hero. They deliver that iconic, vibrant flavor of your favorite Indian restaurant right from your own oven. The secret? A powerfully fragrant, homemade spice blend and a brilliant two-step cooking method that creates juicy, fall off the bone chicken with an irresistibly crispy, slightly charred skin. Served with a cool, sweet mango chutney, this dish is a total crowd pleaser that’s surprisingly simple to make.
(Why You’ll Love This Recipe)
- Restaurant Quality at Home: No special equipment needed! We use your standard oven to achieve that classic tandoori char and tenderness.
- Flavor That Packs a Punch: Toasting the spices unlocks their deepest, most aromatic flavors, creating a marinade that’s anything but bland.
- Meal Prep Friendly: The chicken needs to marinate for a few hours, which means you can do the work ahead of time for an easy dinner later.
- Foolproof Crispy Skin: The combination of high heat roasting and a quick finish under the broiler guarantees perfectly crispy, blistered skin every single time.
If you’ve ever been intimidated by making Indian food at home, let this recipe be your gateway. It’s all about building layers of flavor, and it starts with toasting your own spices. Don’t let the list of spices scare you; they’re the heart and soul of this dish!
The Key to Deep Flavor: Toasting Spices
The first step is what separates a good tandoori chicken from a great one. By gently toasting the paprika, garam masala, cumin, coriander, turmeric, and cayenne in a dry pan for just a few minutes, you’re waking up their essential oils. Your kitchen will smell incredible, and that fragrance translates directly into a richer, more complex flavor in the final dish.
Creating the Magic Marinade
Once your spices are fragrant, they get blitzed in a blender with fresh ginger, garlic, Greek yogurt, lime, and oil. The yogurt not only adds tang but also tenderizes the chicken, ensuring every bite is juicy. The oil helps the skin get fantastically crispy. This marinade is a powerhouse!
Don’t Skip the Slashes!
This might seem like a small step, but using a sharp knife to make 2-3 deep slashes in each drumstick is crucial. It allows the marinade to penetrate deep into the meat, flavoring it from the inside out, and also helps the chicken cook more evenly.
The Two-Step Cooking Method for Perfect Texture
We start by roasting the drumsticks at a high temperature (450°F) to cook them through. Then, we finish them under the broiler. This final blast of high heat is the secret to mimicking the char you’d get from a traditional tandoori oven, giving you those beautiful, crispy, slightly blackened bits that are packed with flavor.
Pro-Tip: Be sure to turn on your exhaust fan when broiling, as it can get a little smoky!
Serving these drumsticks with a store bought mango chutney is the perfect pairing. The sweet and tangy chutney provides a cooling contrast to the warm, smoky spices of the chicken. It’s a match made in heaven!
(Ingredients You’ll Need)
Here’s what you’ll need to bring this flavor explosion to life. Don’t be intimidated by the spice list—this is where the magic happens!
For the Tandoori Marinade:
- 1 tablespoon paprika (for that classic red color and smoky base)
- 1 tablespoon garam masala (the heart of Indian flavor; curry powder is a fine substitute)
- 1 tablespoon ground cumin (earthy and warm)
- 1 tablespoon ground coriander (citrusy and sweet)
- ½ teaspoon ground turmeric (earthy and vibrant)
- ½ teaspoon cayenne pepper (for heat! Use ¼ teaspoon for a milder version)
- 3 tablespoons peeled, fresh ginger (for a sharp, zesty kick)
- 7 garlic cloves (because is there ever too much garlic?)
- ¼ cup whole milk Greek yogurt (tenderizes the chicken and adds tang)
- Zest and juice of one lime (about 1 tsp zest and 2 tbsp juice for brightness)
- ¼ cup vegetable oil (helps with crisping and carrying flavors)
- 2½ teaspoons salt (to season the chicken perfectly)
For the Chicken & Serving:
- 12 chicken drumsticks (about 4 pounds)
- 1 (9 ounce) jar mango chutney for serving (optional, but highly recommended!)
- A few sprigs of fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
(Step-by-Step Instructions)
Follow these steps for the most flavorful, crispy chicken of your life.
1Wake Up Your Spices: In a small dry skillet over medium low heat, combine the paprika, garam masala, cumin, coriander, turmeric, and cayenne pepper. Toast them for about 2 minutes, stirring constantly, until they become incredibly fragrant. This simple step transforms them from dull powders into a deeply aromatic flavor base. Be careful not to burn them!
2Create the Flavor Packed Marinade: Scrape the toasted spices into a blender or a small food processor. Add the fresh ginger, garlic, Greek yogurt, lime zest, lime juice, vegetable oil, and salt. Blend it all until you have a beautifully smooth, vibrant red paste.
3Marinate the Chicken (The Key Step!): Using a sharp knife, make 2 or 3 deep slashes into the meatiest part of each drumstick. This is non negotiable! It allows the marinade to penetrate deep into the meat, ensuring every bite is flavorful. Place the drumsticks in a large bowl, pour the marinade over them, and use your hands to toss and coat every inch. Cover the bowl and let the chicken marinate in the fridge for at least 3 hours, or ideally overnight. Trust me, the wait is worth it.
4Prep for a Crispy Finish: When you’re ready to cook, preheat your oven to a hot 450°F. For the easiest cleanup of your life, line a baking sheet with heavy duty aluminum foil and set an oven proof wire rack on top. Give the rack a quick spray with nonstick cooking spray.
5Roast to Juicy Perfection: Arrange the marinated drumsticks on the rack, leaving a little space between them so the heat can circulate. Spoon any marinade left in the bowl over the top. Roast for 45 minutes, turning the drumsticks over halfway through cooking. You’ll know it’s getting close when your whole house smells amazing.
6The Broiler Finish for That Classic Char: Now for the final touch! Turn your broiler to high. Move the baking sheet so the chicken is about 6 inches from the heat and broil for 3-5 minutes. Watch it closely; this will give you those beautiful, lightly charred, crispy bits that are the hallmark of great tandoori chicken. (Pro tip: Turn on your exhaust fan, as it might get a little smoky!)
7Serve and Enjoy!: Transfer the crispy, gorgeous drumsticks to a serving platter. Garnish with fresh cilantro sprigs and serve immediately with lime wedges for squeezing and a big bowl of mango chutney on the side. The cool, sweet chutney is the perfect partner for the warm, smoky, and spicy chicken.
(Chef’s Notes & Tips)
- Marinating is Non Negotiable: Don’t rush this! The longer it marinates, the better. Overnight is the ultimate goal for maximum flavor.
- Spice Control: You are in charge of the heat. The ½ teaspoon of cayenne gives a solid kick. If you’re sensitive to spice or serving kids, dial it back to ¼ teaspoon.
- Easy Cleanup is a Must: The foil-lined pan is a lifesaver. The drippings from the marinade will smoke and burn, and foil makes cleanup instantaneous.
- Don’t Skip the Broiler: This is what gives you that authentic, slightly blackened, crispy texture. It’s the best part!
Crispy Tandoori Chicken Drumsticks
Ingredients
- 1 tablespoon paprika
- 1 tablespoon garam masala or curry powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper use ¼ tsp for less heat
- 3 tablespoons peeled chopped fresh ginger
- 7 garlic cloves peeled
- ¼ cup whole milk Greek yogurt
- Zest and juice of 1 lime about 1 tsp zest, 2 tbsp juice
- ¼ cup vegetable oil
- 2½ teaspoons salt
- 12 chicken drumsticks about 4 pounds
- 1 9 oz jar mango chutney, for serving (optional)
- Fresh cilantro sprigs for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric, and cayenne pepper. Toast for about 2 minutes, stirring frequently, until fragrant. Transfer to a blender.
- To the blender, add the ginger, garlic, Greek yogurt, lime zest, lime juice, oil, and salt. Blend until a smooth paste forms.
- Using a sharp knife, make 2-3 deep slashes into the meaty part of each drumstick. Place the drumsticks in a large bowl, add the marinade, and toss to coat thoroughly.
- Cover the bowl and refrigerate for at least 3 hours, or ideally overnight.
- Preheat oven to 450°F. Line a baking sheet with heavy duty foil and place an oven-safe rack on top. Grease the rack with nonstick spray.
- Arrange the marinated drumsticks on the rack, leaving space between them. Spoon any remaining marinade from the bowl over the top.
- Roast for 45 minutes, turning the drumsticks once halfway through, until cooked through.
- Turn the broiler to high. Broil the chicken 6 inches from the heat for 3-5 minutes, until the skin is crispy and lightly charred.
- Transfer to a platter. Garnish with cilantro and serve immediately with lime wedges and mango chutney.
Notes
- Marinating is Key: Don't rush the marinating time! At least 3 hours is needed for the flavor to penetrate, but overnight is best.
- Spice Level: Adjust the cayenne pepper to control the heat. The recipe as written has a moderate kick.
- Easy Cleanup: Lining the baking sheet with foil is highly recommended, as the dripping marinade can burn and stick.
- Don't Skip the Broiler: The broiler step is essential for achieving that authentic, crispy tandoori texture.
