Keto Tandoori Chicken Drumstick
Indulge in the bold and spicy flavors of Keto Tandoori Chicken Drumsticks, a low-carb twist on a classic Indian favorite. Perfectly marinated in a rich blend of creamy unsweetened yogurt, aromatic garlic, fresh ginger, and vibrant spices like cumin, paprika, and garam masala, these drumsticks are infused with mouthwatering taste in every bite. The marinade penetrates deeply, thanks to shallow cuts in the chicken, and an oven-baked finish delivers tender, juicy meat with a perfectly charred exterior. Ready in under an hour, this keto-friendly recipe is ideal for meal prep or a satisfying dinner the whole family will adore. Garnish with fresh cilantro for a pop of color and serve warm with your favorite keto side dishes.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 1 cup Full-fat plain yogurt (unsweetened)
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Lemon juice
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper (optional, for extra spice)
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh cilantro (for garnish, optional)
Instructions
In a large bowl, prepare the marinade by combining the yogurt, minced garlic, grated ginger, lemon juice, paprika, cumin, coriander, garam masala, turmeric, cayenne pepper (if using), and salt. Mix well to form a smooth paste.
Using a sharp knife, make a few shallow cuts on each drumstick to allow the marinade to penetrate deeply.
Add the chicken drumsticks to the bowl and coat them thoroughly with the marinade. Ensure the drumsticks are well-covered.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let the flavors infuse.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Lightly grease the surface with olive oil.
Arrange the marinated drumsticks on the prepared baking sheet in a single layer.
Brush the drumsticks with a thin coat of olive oil to promote browning.
Bake in the preheated oven for 20 minutes, then flip the drumsticks and bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
For an extra-charred finish, broil the drumsticks on high for 2–3 minutes, watching carefully to prevent burning.
Remove from the oven and allow the drumsticks to rest for 5 minutes before serving.
Garnish with chopped cilantro if desired, and serve warm. Enjoy your keto tandoori chicken drumsticks!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.9 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 467 mg | 36% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2503 mg | 53% | |
*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.
