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Grilled Tandoori Chicken Drumsticks
By Anita Shah   

Grilled Tandoori Chicken Drumsticks

Ingredients

  • Plain Yogurt – 1 cup
  • Ginger paste – ½ tsp
  • Garlic paste – 2 tsp
  • Lemon Juice – 2 tbsp
  • Mustard powder – 1 tsp
  • Garam masala – 1½ tsp
  • Salt – 1 tsp
  • Red chili powder or cayenne pepper – ½ tsp (or more for spicy)
  • Chaat masala – ½ tsp
  • Chicken drumsticks (skinless) – 8 medium sized

Preparation

In a large bowl, mix all the ingredients for the marinade. Using a paring knife, make small half inch shallow slashes in the drumsticks. Add the chicken to the marinade and turn it over to coat thoroughly. Cover and refrigerate for 4 hours.

Heat outdoor grill or preheat oven to 450 degrees. Remove chicken legs from the bowl and shake off excess marinade. Place drumsticks on the preheated grill and sear on high for 2 minutes. Bring down temperature to medium heat and grill for 30 minutes, turning occasionally and basting with cooking oil until browned and cooked through.

Alternatively, bake the chicken legs on an oiled baking pan (with slots for the liquid to drain) for 25 minutes, turning and basting once half way through. Transfer the chicken drumsticks to serving plates, sprinkle chaat masala and serve with naan (Indian pita bread) or saffron rice and lemon wedges.

Prep Time: 20 minutes

Cooking Time: 50 minutes

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