Soy-Free Tandoori Chicken Drumstick
Delight your taste buds with this vibrant and flavorful Soy-Free Tandoori Chicken Drumstick recipe that’s perfect for weeknight dinners or special gatherings. Marinated in a rich blend of warm spices, plain yogurt (or coconut yogurt for a dairy-free option), fresh ginger, and garlic, these juicy drumsticks are infused with authentic Indian-inspired flavors without the use of soy. The deep slashes in the chicken ensure the marinade penetrates deeply, creating tender, aromatic bites in every piece. Baked to perfection and finished with a quick broil for that irresistible charred finish, these drumsticks are a crowd-pleasing masterpiece. Garnished with fresh cilantro and served with zesty lemon wedges, this gluten-free dish is a healthy and vibrant meal option everyone will adore.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 1 cup Plain full-fat yogurt (or coconut yogurt for dairy-free option)
- 2 tablespoons Lemon juice
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper (adjust to taste)
- 1 teaspoon Ground garam masala
- 1 teaspoon Salt
- 2 tablespoons Neutral oil (e.g., avocado or vegetable oil)
- 2 tablespoons Fresh cilantro (optional for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Using a sharp knife, make 2-3 deep slashes on each chicken drumstick to help the marinade penetrate and cook evenly.
In a large bowl, combine the yogurt, lemon juice, garlic paste, ginger paste, ground cumin, ground coriander, turmeric powder, paprika, cayenne pepper, garam masala, salt, and neutral oil. Mix until smooth and well blended.
Add the chicken drumsticks to the bowl and coat them thoroughly with the marinade, ensuring it gets into the slashes. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for better flavor.
When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Arrange the marinated chicken drumsticks on the wire rack, leaving space between each piece for even cooking.
Bake the chicken for 25 minutes. Then, flip each drumstick and bake for another 10 minutes or until the internal temperature of the thickest part of the drumstick reaches 165°F (74°C).
For a slightly charred and smoky flavor, broil the drumsticks on high for 2-3 minutes, watching closely to prevent burning.
Remove the drumsticks from the oven and let them rest for 5 minutes. Garnish with freshly chopped cilantro (if using) and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 3961 mg | 172% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 15.5 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 508 mg | 39% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2821 mg | 60% | |
*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.
