{"id":338,"date":"2026-01-03T01:47:02","date_gmt":"2026-01-03T01:47:02","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=338"},"modified":"2026-01-03T01:50:54","modified_gmt":"2026-01-03T01:50:54","slug":"crispy-tandoori-chicken-drumsticks","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2026\/01\/03\/crispy-tandoori-chicken-drumsticks\/","title":{"rendered":"Crispy Tandoori Chicken Drumsticks"},"content":{"rendered":"

Neatly appropriated from Jennifer Segal's Once Upon A Chef<\/strong>
\nLink: https:\/\/www.onceuponachef.com\/recipes\/crispy-tandoori-chicken-drumsticks-mango-chutney.html<\/a><\/p>\n

Serves: 12 drumsticks, 4 servings
\nPrep Time: 20 Minutes
\nCook Time: 1 Hour
\nTotal Time: 1:20, plus overnight to marinate<\/p>\n

\n

Ingredients<\/h3>\n\n\n\n\n\n\n\n\n\n\n
Amounts<\/th>\nIngredients<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
12 (About 4 lbs)<\/td>\nChicken Drumsticks<\/td>\n<\/tr>\n
\u00bd cup<\/td>\nWhole Milk Greek Yogurt<\/td>\n<\/tr>\n
1 lime<\/td>\nLime Zest and Juice<\/td>\n<\/tr>\n
\u00bc cup<\/td>\nVegetable Oil<\/td>\n<\/tr>\n
7 cloves<\/td>\nGarlic<\/td>\nPeeled and roughly chopped<\/td>\n<\/tr>\n
3 Tbsp<\/td>\nGinger<\/td>\nPeeled and roughly chopped<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Spice Mixture<\/h4>\n\n\n\n\n\n\n\n\n\n\n
Amounts<\/th>\nIngredients<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1 T<\/td>\nPaprika<\/td>\n<\/tr>\n
1 T<\/td>\nGaram Masala<\/td>\nCan sub with curry powder<\/td>\n<\/tr>\n
1 T<\/td>\nGround Cumin<\/td>\n<\/tr>\n
1 T<\/td>\nGround Coriander<\/td>\n<\/tr>\n
\u00bd t<\/td>\nGround Tumeric<\/td>\n<\/tr>\n
\u00bd t<\/td>\nCayenne Pepper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n

Instructions<\/h3>\n
    \n
  1. \n

    In a small pan over medium-low heat combine the spice mixture. Cook, sturring frequently, for about 2 minutes, until spices are fragrant.<\/p>\n<\/li>\n

  2. \n

    Add the spices to a blender or food processor along with the ginger, garlic, yogurt, lime zest, lime juice, oil, and salt: process until smooth.<\/p>\n<\/li>\n

  3. \n

    Using a very sharp knife, make 2 or 3 slashes in each drumstick. Place the drumsticks in a large bowl and toss with the marinade. Cover and refridgerate for at least 3 hours or overnight.<\/p>\n<\/li>\n

  4. \n

    Preheat the oven to 450\u00b0. Line a baking sheet with foil if desired and set an oven proof-rack inside. Spray rack with nonstick cooking spray.<\/p>\n<\/li>\n

  5. \n

    Arrange drumsticks on the rack. Make sure to leave some space between the pieces. Spoon any remaining marinade over the drumsticks.<\/p>\n<\/li>\n

  6. \n

    Roast for 45 minutes, turning halfway through. The chicken shoyld be golden brown and cooked through. Turn on the broiler and broil about 6 inches from the heat for 3-5 minutes until lightly charred and crisp all over.<\/p>\n<\/li>\n<\/ol>\n

    Nutrition Information<\/h4>\n