Easy Chicken Tandoori
Bring the bold flavors of India to your table with this Easy Chicken Tandoori recipe, a hassle-free take on the classic dish that’s both delicious and approachable for home cooks. Succulent chicken drumsticks are infused with a rich marinade of creamy yogurt, zesty lemon juice, and an aromatic blend of spices like cumin, garam masala, paprika, and turmeric, lending the dish its signature smoky, spiced flavor. With just 15 minutes of prep time and the option to bake or grill, this recipe is perfect for a quick weeknight dinner or an impressive addition to your next backyard cookout. Garnished with fresh cilantro and served with lemon wedges, this dish is as visually enticing as it is flavorful. Ideal for spice lovers and anyone looking to explore Indian cuisine, this Easy Chicken Tandoori is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks (bone-in, skin removed)
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 2 teaspoons Paprika
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the plain yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, paprika, turmeric powder, red chili powder, and salt. Mix well to form a smooth marinade.
Score the chicken drumsticks by making shallow cuts into the meat. This helps the marinade penetrate more deeply.
Add the chicken drumsticks to the marinade and turn them to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, for the best flavor.
When ready to cook, preheat your oven to 400°F (200°C) or preheat your grill to medium-high heat.
If using the oven, line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken drumsticks on the rack, ensuring they do not overlap.
Bake the chicken for 25-30 minutes, turning them halfway through, until the chicken is cooked through and has a slight char. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
If grilling, cook the chicken drumsticks over direct heat for about 6-8 minutes per side, then move them to indirect heat and cook for an additional 10-15 minutes, basting with oil as needed and ensuring they don’t burn.
Once the chicken is cooked, remove it from the oven or grill and let it rest for 5 minutes.
Garnish the chicken tandoori with freshly chopped cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.7 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
