Low Fat Tandoori Chicken Drumstick
Elevate your dinner table with this flavorful and guilt-free Low Fat Tandoori Chicken Drumstick recipe! Perfect for health-conscious foodies, this dish combines juicy chicken drumsticks with a vibrant marinade made from non-fat plain yogurt, fragrant spices like garam masala and turmeric, and a hint of zesty lemon juice. The marinade not only infuses the meat with rich flavors but also keeps it tender and moist. Baked in the oven, these drumsticks achieve a golden, mildly charred finish without the added calories of frying. With minimal prep time and a healthy twist on a classic Indian favorite, this recipe is ideal for busy weeknight dinners or casual entertaining. Garnish with fresh cilantro and serve with a tangy lemon wedge or crisp salad for a delicious, light meal that’s bursting with bold flavor. Keywords: low fat tandoori chicken, healthy baked chicken, Indian spiced drumsticks, easy tandoori recipe, oven-baked chicken drumsticks.
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Recipe Information
Ingredients
- 6 Chicken drumsticks
- 200 grams Non-fat plain yogurt
- 2 tablespoons Lemon juice
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 1 teaspoon Paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper (optional, for spice)
- 1 teaspoon Salt
- 1 teaspoon Olive oil (for brushing)
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Wash the chicken drumsticks thoroughly and pat them dry with paper towels.
Make 2-3 deep slashes on each drumstick with a sharp knife to help the marinade penetrate the meat.
In a large mixing bowl, combine non-fat plain yogurt, lemon juice, garlic paste, ginger paste, paprika, ground coriander, ground cumin, turmeric powder, garam masala, cayenne pepper (if using), and salt. Mix until a smooth marinade forms.
Coat the drumsticks in the marinade, ensuring they are evenly coated, and the marinade gets into the slashes.
Cover the bowl with plastic wrap or transfer the chicken to a zipper bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top of it.
Arrange the marinated chicken drumsticks on the wire rack, ensuring they are not touching each other. Brush them lightly with olive oil to enhance browning.
Bake the drumsticks in the preheated oven for 25-30 minutes, flipping them once halfway through cooking to ensure even cooking.
Optionally, you can broil the drumsticks for an additional 2-3 minutes at the end of baking to achieve a slightly charred, tandoori effect.
Remove the drumsticks from the oven and let them rest for a few minutes.
Garnish with freshly chopped cilantro before serving and enjoy with a side of lemon wedges or a fresh salad.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 15.3 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2297 mg | 49% | |
*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.
