Tandoori Chicken (Tandoori Spiced Chicken Drumsticks)

Author: Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions: http://www.thetiffinbox.ca/2013/01/classic-indian-tandoori-chicken-drumsticks.html

4 - 6 chicken drumsticks, ideally skin on
1 - 2 tablespoons unscented oil


½ cup plain yogurt
4 tablespoons tandoori masala (try my homemade tandoori masala spice mix)
1 tablespoon unscented oil
1 clove of garlic, crushed
½ inch piece of ginger, grated
1 teaspoon garam masala (homemade is delicious)
Juice of ½ lemon
Salt to taste

To serve:

Lemon slices
Yogurt Raita (plain yogurt, chopped cucumber, chopped cilantro and salt to taste) or Mint Chutney


Whisk together all the ingredients for the marinade. Rub into the chicken pieces and marinate for at least 4 hours, ideally in the refrigerator overnight. You can also place the pieces in a ziplock bag and freeze for future use, thaw before cooking.

When ready to make the tandoori chicken, preheat oven to 450 F.

Take out marinated chicken, and bring to room temperature.

Brush a heavy baking tray with about 1 - 2 tablespoons oil, then arrange the drumsticks in a single layer. Bake for about 20 - 25 minutes, depending on the size of your drumsticks, turning once or twice, or until cooked through.

Alternatively, barbeque for between 15 - 20 minutes, depending on the size of the drumsticks, until cooked through.

Serve with lemon slices, yogurt raita or mint chutney.