Easy Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks recipe by SeasonWithSpice.com

Tandoori Chicken is always best in the summer when you can roast it over a wood fire, like we did for our Tandoori Chicken Tikka Wrap recipe.  But summers are short, especially up here in Minnesota, and tandoori chicken is too delicious not to cook up year round.  So preheat your oven to 500F, get the entire house nice and toasty, and roast some chicken drumsticks, marinated with yogurt, sea salt, lemon or lime juice, and our bright, aromatic Tandoori Seasoning.

Tandoori Seasoning at SeasonWithSpice.com
Once the drumsticks are in the oven, don’t venture off too far, because frequent basting is the key to tender, juicy tandoori chicken.  Keep a small bowl of oil or butter on the counter, and baste the chicken at least 3-4 times during the roasting process.

Easy Tandoori Chicken Drumsticks recipe by SeasonWithSpice.com

Serve these Easy Tandoori Chicken Drumsticks with garlic naan bread or basmati rice, plenty of lime wedges, fresh cilantro, and a side of cucumber-mint raita.

Tandoori chicken drumsticks recipe by SeasonWithSpice.com

And to set the mood, and to get you moving faster in the kitchen, some Bollywood music in the background:) Listen to this or this.

buy best tandoori seasoning blend at SeasonWithSpice.com asian spice shop

Easy Tandoori Chicken Drumsticks
by Season with Spice

8 chicken drumsticks – skin removed (you can use whole chicken legs/thighs)
1/2 tsp sea salt (try our Sweet Ginger Sea Salt)
Squeeze of fresh lemon or lime
Oil or melted butter for basting

3/4 cup thick plain yogurt or Greek yogurt
2 tbsp Season with Spice's Tandoori Seasoning, plus more for sprinkling on later
1/2 tsp sea salt

To serve:
Lime / lemon wedges
Fresh cilantro – roughly chopped as garnish

1. Remove the skin from the chicken drumsticks, and pat the chicken dry. Using a sharp knife, score the chicken with two to three incisions, and place them in a shallow dish. Thoroughly rub each one with sea salt. Then squeeze on lime/lemon juice over them. Let sit for about 10 minutes.
2. Mix together yogurt, Tandoori Seasoning and sea salt in a small bowl. Coat the chicken with the marinade. Cover and let marinate in the refrigerator overnight or up to 2 days in advance.
3. When ready to cook, remove the chicken from the refrigerator and bring to room temperature (about 30 minutes).
4. Preheat oven to 500F.
5. Line a baking sheet with parchment paper or foil, and then place a wire rack over it.
6. Transfer the chicken onto the wire rack, and sprinkle a little bit more Tandoori Seasoning over each piece. Reserve any leftover yogurt marinade. Roast in the oven for 25-35 minutes, or until chicken is golden. During the roasting process, baste every 10-12 minutes  – the first time with the leftover marinade, then with oil or melted butter at each following interval. Each time you baste the chicken, flip the chicken pieces over, in order to cook evenly.
7. Garnish with fresh cilantro, and serve hot with garlic naan bread or basmati rice, and a side of lime wedges. If you have time, include a side of cucumber-mint raita as well.