Bold Spicy Tandoori Chicken Drumstick Bake with Yogurt Marinade

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 drumsticks)
• Prep Time: 25 minutes (plus 2–24 hours marinating)
• Cook Time: 35–40 minutes
• Total Time: About 3 hours (with 2-hour marinade)

Quick Ingredients

• 8 skinless chicken drumsticks (about 2.5–3 lb / 1.1–1.4 kg)
• 1 cup plain full-fat yogurt
• 3 tbsp fresh lemon juice
• 2 tbsp neutral oil (plus extra for pan)
• 4 garlic cloves, finely grated
• 2 tbsp finely grated fresh ginger
• 2 tsp kosher salt
• 2 tsp Kashmiri red chili powder (or 1 tsp paprika + 1 tsp chili powder)
• 1 tsp hot chili powder or cayenne (adjust to taste)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp garam masala
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• Lemon wedges, fresh cilantro, and sliced red onion for serving

Do This

• 1. Remove skin from drumsticks if needed and slash each 2–3 times to the bone.
• 2. Whisk yogurt, lemon juice, oil, garlic, ginger, salt, and all spices into a smooth, thick marinade.
• 3. Coat chicken thoroughly, pushing marinade into the cuts. Cover and refrigerate 2–24 hours.
• 4. Bring chicken to room temperature while heating oven to 425°F (220°C). Line a tray with foil and place an oiled rack on top.
• 5. Arrange drumsticks on rack, shaking off excess marinade. Bake 25 minutes.
• 6. Flip, baste with any remaining marinade, and bake 10–15 minutes more, until charred in spots and internal temperature reaches 175°F (80°C).
• 7. Optional: Broil 2–4 minutes for extra smoky char. Rest 5–10 minutes, then serve with lemon, cilantro, and red onion.

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Why You’ll Love This Recipe

• Big, bold flavor: tangy yogurt, fresh ginger, and chili build deep, complex heat without being one-note spicy.
• Oven-baked, tandoor-style: high heat and a quick broil give you that restaurant-style char at home.
• Simple ingredients, huge payoff: everything is easy to find, and the marinade does most of the work while you relax.
• Great for weeknights or guests: marinate ahead, then just bake and broil for a dramatic, colorful main dish.

Grocery List

• Produce: Garlic, fresh ginger, lemons, red onion, fresh cilantro, optional green chilies
• Dairy: Plain full-fat yogurt
• Pantry: Chicken drumsticks, neutral oil (canola, sunflower, or vegetable), kosher salt, ground coriander, ground cumin, garam masala, Kashmiri red chili powder, hot chili powder or cayenne, smoked paprika, ground turmeric, black pepper, optional naan or basmati rice

Full Ingredients

For the Chicken

• 8 chicken drumsticks, skin removed (about 2.5–3 lb / 1.1–1.4 kg)
• 1–2 tbsp neutral oil (for greasing the rack and drizzling)

For the Bold Tandoori Marinade

• 1 cup plain full-fat yogurt (about 240 ml)
• 3 tbsp fresh lemon juice (from about 1–2 lemons)
• 2 tbsp neutral oil (such as canola, sunflower, or vegetable oil)
• 4 garlic cloves, finely grated or minced
• 2 tbsp finely grated fresh ginger (about a 2-inch piece)
• 2 tsp kosher salt (use 1½ tsp if using fine table salt)
• 2 tsp Kashmiri red chili powder
  • Substitute: 1 tsp sweet paprika + 1 tsp regular chili powder
• 1 tsp hot chili powder or cayenne pepper (use 1/2 tsp for medium heat)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp garam masala
• 1 tsp smoked paprika (for smoky depth in the oven)
• 1/2 tsp ground turmeric
• 1/4 tsp freshly ground black pepper

To Serve

• Lemon or lime wedges
• 1 small red onion, thinly sliced
• Small handful fresh cilantro leaves
• Optional: 1–2 fresh green chilies, thinly sliced
• Optional sides: warm naan, roti, or basmati rice; cooling yogurt or raita

Step-by-Step Instructions

Step 1: Prep the chicken and remove the skin

If your drumsticks still have the skin on, pull it off by gripping the skin with a paper towel and tugging firmly toward the thin end of the drumstick. Removing the skin lets the marinade penetrate deeply and gives that classic tandoori texture instead of rubbery skin.

Pat the drumsticks dry with paper towels. Using a sharp knife, make 2–3 deep slashes in each drumstick, cutting down to the bone but not all the way through. These cuts help the marinade soak into the meat and create extra flavor pockets and charred edges.

Step 2: Mix the bold tandoori yogurt marinade

In a large mixing bowl (big enough to hold all the chicken), whisk together the yogurt, lemon juice, and 2 tbsp neutral oil until smooth. Add the garlic, ginger, salt, Kashmiri chili powder, hot chili powder or cayenne, ground coriander, ground cumin, garam masala, smoked paprika, turmeric, and black pepper.

Whisk until you have a thick, vividly red-orange marinade with no streaks of plain yogurt. Taste a tiny dab (it will be raw, so just a touch) and adjust the salt and chili heat to your liking. Keep in mind that the flavor will mellow slightly as it cooks.

Step 3: Marinate the chicken for deep flavor

Add the slashed drumsticks to the bowl of marinade. Use your hands or tongs to coat each piece very thoroughly, making sure to push the yogurt-spice mixture into all the cuts and around the bone. Every bit of chicken should be heavily coated.

Cover the bowl tightly with a lid or plastic wrap. Refrigerate for at least 2 hours, ideally 8–24 hours for the boldest flavor and color. If you remember, give the chicken a turn once or twice during this time to redistribute the marinade.

Step 4: Bring to room temperature and preheat the oven

About 30 minutes before you want to bake, remove the marinated chicken from the fridge so it can lose its chill. Cold meat straight from the fridge tends to cook unevenly.

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the lined tray and lightly oil the rack with 1–2 tsp of neutral oil to prevent sticking. The rack allows hot air to circulate and helps create that tandoori-style char and slight smokiness.

Step 5: Arrange and start baking

Shake excess marinade off each drumstick (they should still be generously coated, just not dripping heavily) and arrange them on the oiled rack in a single layer, leaving a little space between each piece for air circulation.

Place the tray in the preheated oven and bake for 25 minutes. During this first stage, the yogurt will start to set, the spices will darken, and the chicken will begin to cook through and firm up.

Step 6: Flip, baste, and bake until smoky and done

After 25 minutes, remove the tray from the oven. Carefully flip each drumstick using tongs. If you have any remaining marinade in the bowl, spoon or brush a light layer over the tops for extra color and flavor. Discard any leftover marinade after this step, as it has been in contact with raw chicken.

Return the tray to the oven and bake for another 10–15 minutes, or until the thickest part of the drumsticks reaches at least 175°F (80°C) on an instant-read thermometer. The edges should be lightly charred and the surface a deep, fiery red with some darker spots.

Step 7: Broil for char, rest, and serve

For extra smoky, tandoor-like char, switch the oven to broil on high and move the tray to the upper third of the oven. Broil the drumsticks for 2–4 minutes, watching very closely so they do not burn. You want deep, dark spots and a slight crispness in places.

Transfer the drumsticks to a serving platter and let them rest for 5–10 minutes so the juices redistribute. Scatter over sliced red onion, fresh cilantro leaves, and optional green chili slices. Serve hot with lemon wedges for squeezing over the top, along with warm naan or basmati rice and a cooling yogurt or raita on the side.

Pro Tips

• Score deeply, but not too many cuts: Two to three deep slashes per drumstick are ideal. Too many cuts can dry out the meat; too few and the marinade will not penetrate as well.
• Use Kashmiri chili for color: Kashmiri chili powder gives that iconic tandoori red without overwhelming heat. If substituting, balance paprika (for color) with regular chili powder (for spice).
• High heat is essential: Baking at 425°F (220°C) plus a quick broil mimics the intense heat of a tandoor oven, helping create smoky edges while keeping the inside juicy.
• Do not skip the rest: Resting the chicken after baking keeps it juicy and allows the flavors to settle. Cutting in too early can cause juices to run out.
• Use a thermometer: Drumsticks are most tender when cooked to at least 175°F (80°C). They will still be moist thanks to the yogurt marinade, and the connective tissue will be nicely broken down.

Variations

• Grilled tandoori drumsticks: Instead of baking, grill over medium-high heat (about 400°F / 200°C), turning every 5–7 minutes until charred and cooked through, about 25–30 minutes total. Brush with oil as needed to prevent sticking.
• Milder family version: Halve the hot chili powder or cayenne and increase the Kashmiri chili or paprika for color. Serve with extra yogurt or cucumber raita to cool things down.
• Smokier lodge-style flavor: Add an extra 1/2 tsp smoked paprika, or a tiny drop (no more than 1/4 tsp) of liquid smoke to the marinade for a deeper campfire-style aroma.

Storage & Make-Ahead

You can marinate the chicken up to 24 hours in advance; the longer it sits (within that window), the deeper the flavor. If marinating more than 12 hours, you can reduce the lemon juice slightly (to 2 tbsp) to keep the meat from becoming too soft.

Leftover cooked drumsticks keep well in an airtight container in the refrigerator for 3–4 days. Reheat in a 375°F (190°C) oven for 10–15 minutes until hot, or in an air fryer at 360°F (180°C) for about 6–8 minutes, to bring back some of the crisp edges. You can also freeze cooked drumsticks for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values per serving (2 drumsticks, assuming some marinade is left behind): about 380–420 calories, 40–45 g protein, 18–22 g fat, 6–10 g carbohydrates, and 2–3 g fiber. Sodium and exact macros will vary based on salt level, yogurt brand, and how much marinade remains on the chicken after baking.