Crispy Tandoori Chicken Drumsticks-026_1x1

This recipe for roasted, Crispy Tandoori Chicken Drumsticks may be simple, but rest assured, the chicken is packed with bold and vibrant flavors. Paired with delicious mango chutney for dipping, these drumsticks can easily be served with rice or naan as a main dish!

Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (+ 12 hours standing time)


2 pounds 5 ounces Do Good Chicken drumsticks (about 6)
2 cups plain Greek yogurt
6 cloves garlic, minced
¼ cup freshly squeezed lime juice
2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon garam masala
1 tablespoon minced fresh ginger root
2 teaspoons ground cardamom
2 teaspoons cayenne peppe
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons paprika
2 teaspoons black pepper
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
2 tablespoons packed cilantro leaves, chopped
1 green onion, sliced
½ cup mango chutney


  1. In a medium bowl, whisk together yogurt, garlic, lime juice, salt, cumin, garam masala, ginger root, cardamom, cayenne pepper, coriander, ground ginger, paprika, black pepper, turmeric, and cinnamon until blended.
  2. In a large, resealable bag, add chicken drumsticks and yogurt mixture. Seal, toss to coat, and let marinate in the refrigerator overnight.
  3. Preheat the oven to 425°F.
  4. On a greased, foil-lined baking sheet, arrange drumsticks using a slotted spoon (shaking off excess marinade and discarding).
  5. Bake for 20 to 25 minutes or until cooked through and an instant-read thermometer registers 165°F when inserted into the thickest part of chicken. Increase the oven to broil.
  6. Broil chicken for 5 to 6 minutes or until browned, crispy, and charred.
  7. Sprinkle with cilantro and green onion, and serve with mango chutney (optional).

Tip: For a vibrant red tandoori mix, add beet root powder to marinade in Step 1, if available.