Crispy Tandoori Chicken Drumsticks
These crispy baked Tandoori Chicken Drumsticks deliver incredible restaurant-style flavor right from your oven. An easy, fragrant spice marinade and a simple broiler finish create juicy, tender chicken with perfectly charred, crispy skin. Serve with mango chutney for the ultimate meal!
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.