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Grilled Tandoori Chicken Drumsticks

This is a very simple Indian recipe that can be enjoyed by adults and children alike.
Serves: 4
Prep Time: 6 hours 30 min
Cook Time: 30 min



3 cups (750 mL) plain yogurt
1 tbsp (15 mL) ginger, fresh, minced
1 tbsp (15 mL) garlic, minced
1 bottle (300 mL) tandoori paste
7 tbsp (100 mL) lemon juice
1 tsp (5 mL) caraway seed

Chicken Drumsticks

3 lb (1.4 kg) skinless chicken drumsticks

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Make a couple of deep cuts on each side of the drumsticks.

  2. Brush drumsticks with the lemon juice and set aside for 30 minutes.

  3. Combine all marinade ingredients and mix until smooth, divide into 2 containers.

  4. Place drumsticks in a large shallow dish and cover with 1 of the containers of marinade cover and marinate in the refrigerator for 6 hours or overnight.

  5. Preheat oven to 350˚F (175˚C). Remove drumsticks from marinade and blot off the excess marinade. Bake at for 20 minutes.

  6. Remove from the oven and let cool.

  7. Using the second container of marinade, brush the drumsticks with more marinade and place on the BBQ for 5-10 minutes over medium heat or until the internal temperature reaches 165˚C (74˚C).

  8. Serve over a bed of basmati rice.

Nutrition Info

Per 640 g serving Amount
Protein78 g
Fat26 g
Saturated Fat8 g
Carbohydrate23 g
Fibre5 g
Sugar12 g
Cholesterol285 mg
Sodium2250 mg
Per 640 g serving % Daily Value
Vitamin A8
Vitamin C40
Vitamin B673
Vitamin B12117