High Protein Tandoori Chicken Drumstick
Bring the irresistible flavors of India to your table with this High Protein Tandoori Chicken Drumstick recipe! Perfectly spiced and marinated in a rich blend of Greek yogurt, garlic, ginger, warm spices, and a splash of zesty lemon juice, these juicy drumsticks are an excellent source of protein and a deliciously healthy dinner option. The marinade deeply penetrates the chicken thanks to strategic slits, ensuring every bite bursts with vibrant tandoori flavor. Baked to perfection and optionally broiled for a charred finish, these drumsticks are as visually appealing as they are mouthwatering. Ready in just under 4 hours with minimal prep, they make the ideal centerpiece for a family meal or BBQ gathering. Serve with a fresh cilantro garnish, lemon wedges, and cooling mint chutney for an authentic and satisfying feast.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 1 cup Greek yogurt
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 tablespoons Lemon juice
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika (for color)
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil (or other neutral oil)
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Clean and pat dry the chicken drumsticks. Make 2-3 deep slits on each drumstick using a sharp knife to help the marinade penetrate.
In a large mixing bowl, combine Greek yogurt, garlic paste, ginger paste, lemon juice, turmeric, cumin, coriander, garam masala, paprika, cayenne pepper (if using), and salt. Mix well to create a smooth marinade.
Add the chicken drumsticks to the bowl and coat them evenly with the marinade. Make sure the marinade gets into the slits. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor.
Preheat your oven to 400°F (200°C). Line a baking tray with foil or parchment paper and brush it lightly with oil.
Arrange the marinated drumsticks on the prepared tray. Brush the tops of the drumsticks with a little vegetable oil to keep them moist during cooking.
Bake in the preheated oven for 30-35 minutes, turning the drumsticks halfway through, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
For a slightly charred and authentic tandoori flavor, switch the oven to broil for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Once cooked, remove the drumsticks from the oven and let them rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve hot with lemon wedges and a side of mint chutney or salad.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 3927 mg | 171% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.5 g | ||
| Protein | 198.4 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2560 mg | 54% | |
*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.
