Friday, 24 January 2014

Roasted Chicken Drumsticks – Tandoori Style

Roasted chicken drumsticks are one of the easiest and my most favourite party food. This chicken drumsticks is loaded with flavours and spices and but requires very little preparation. Just marinate the whole batch of chicken drumsticks the previous night and bake or grill it in the oven the next day. Tada!!! A classic Indian Tandoori Chicken is ready; who can resist this wonderful, flavour packed chicken drumsticks.

Here’s how to make Roasted Chicken Drumsticks with step by step photos….


Chicken drumsticks [legs]
Lemon juice
½ tbsp.
¾ cup [thick]
Ginger & garlic paste
1 tbsp
Red chilli powder
1 tsp
Coriander powder
1 ½ tsp
Turmeric powder
½ tsp
Garam masala powder
½ tsp
Cumin powder
1 tsp
Besan/Gram flour/Kadalai Maavu
1 tbsp
As needed
For greasing
 Preparation time: 10 minutes
Baking time: 40 minutes
Serves: 4


Wash the chicken drumsticks thoroughly with water for 3 to 4 times. Pat them dry with paper towel.

Make at least three deep slits in each drum sticks with a sharp knife. This will help the masalas to be absorbed well in to the chicken drumsticks.

Add the lemon juice to the chicken drumsticks, mix thoroughly and let it sit for few minutes.

Dry roast the besan flour in low flame and transfer it to a plate.

Now add the yogurt, besan flour, ginger & garlic paste, red chilli powder, coriander powder, turmeric powder, garam masala powder, cumin powder and salt to the chicken drum sticks and mix thoroughly. The masala should be evenly coated in all the chicken pieces.

Cover and marinate for at least for 3 hours, but marinating overnight gives best results.

Preheat the oven 425° F/220° C for about 10 minutes.

Place aluminium foil on the baking sheets and grease them with oil. Arrange the drumsticks as shown in the photo.

Reduce the oven temperature to 390° F/200° C and the place the chicken drumsticks in the middle rack of the oven. Bake the chicken for about 35 to 40 minutes or until done.

Turn the drumsticks a few times so that they bake evenly on all sides.

If you have some marinade left, you can brush them on the chicken when you flip the drumsticks. This will produce a nice layer of masala over the chicken drumsticks.

Super delicious roasted chicken drumsticks are ready to be enjoyed. Serve them hot with lemon wedges and tomato ketchup.


I did not remove the skin from the drumsticks, but you can very well get rid of the skin and still follow the same procedure.

Since I did not have a grill, I did roast them in the oven. You can as well broil the chicken for a few minutes on each side to get some browning, and then finish in 390° F/200°c oven until done.

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  1. Yummy ,my all time favourite..

  2. wonderful...very of my have done it perfectly Priya...

  3. Very simple and just amazing drumstick .

  4. I can't resist at all. Its so fabulous.

  5. Simply aweeee priya.
    Loved it alot, enjoyed well when reading ur post with ur neat explanation...

  6. Simply aweeee priya.
    Loved it alot, enjoyed well when reading ur post with ur neat explanation...

  7. wow ...superrrr... mouth watering recipe...kalakkuringa priya

  8. Its so perfect for the weekend night... Wish I could have a thigh..or two or may be the full plate of it.. :P

  9. Such a tempting chicken pieces :)

  10. Perfrect one.... spices coated in chicken ....can i get it now?

  11. Perfect one...spices coated in chicken...can i get it now ?

  12. Superb Drumsticks tandoori. Wish I could grab a piece now absolutely mouth watery.

  13. That is a colourful tasty tandoori chicken. It is so colourful even without adding food colour. Love it.

  14. Awesome clicks and recipe

  15. great clicks and lovely recipe!!

  16. so perfectly roasted... so yum....

  17. Thank you all friends for your lovely comments...

  18. Hai priya....can we adopted this to stove top method.

    1. Hi Sudha,
      You can very well fry it in oil, but they will not taste the same.Thanks a lot for stopping by, I hope I answered your question. Pls keep coming back for more delectable recipes.


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Priya Anandakumar