Tandoori Chicken Drumsticks
Tandoori Chicken Drumsticks



  • 12 chicken drumsticks, skin removed
  • 300ml yoghurt
  • 1 tsp each of garam masala and ground cumin
  • 1 tbsp chilli powder
  • ½ tsp each of ground turmeric and cinnamon
  • 5cm piece of ginger, grated
  • 1 chopped garlic clove
  • 1 lemon, juice only
  • Raita and flatbreads, to serve
  • Trim the drumsticks with a sharp knife, removing the knuckle and the bottom of the bone. Pull the tendons from the bone with tweezers, and set aside. Mix all of the remaining ingredients in a bowl, and add the drumsticks to the bowl and coat completely. Leave to marinate overnight.
  • When ready to cook, preheat the oven to 200C. Remove the drumsticks from the marinade, sit them bone upright on a baking tray, and roast for 15 mins until well browned and cooked through. Serve with flatbreads and raita.
30 mins
4 serving

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