Crispy Tandoori Chicken Drumlets
Prep time
Cook time
Total time
Super tasty, easy to make and juicy tandoori drumlets.
Recipe type: Meat
Cuisine: Indian
Serves: 4 to 5 servings
  • 1 tbsp chili powder
  • 1 tbsp garam masala (substitute curry powder if you can't find it)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp ground tumeric
  • 3 tbsp peeled and roughly chopped fresh ginger
  • 7 garlic cloves, peeled and roughly chopped
  • ¼ cup whole milk Greek yogurt
  • Zest and juice from one lime (about 2 tbsp juice)
  • ¼ cup vegetable oil
  • 2&1/2 tsp salt
  • 16 chicken drumlets / wings (about 500 g)
  • Green Chutney:
  • ¼ cup greek yogurt
  • 1 clove garlic
  • 2 green chilies
  • 1 cup coriander leaves
  • ½ cup mint leaves
  • 1 tsp sugar
  • ¼ tsp salt
  1. In a small pan over medium-low heat, add the chili powder, garam masala, cumin, coriander, turmeric and cook for 2 minutes until spices are fragrant.
  2. Using a blender or mini food processor, blend the spices along with the ginger, garlic, greek yogurt, lime zest and juice, oil and salt until smooth.
  3. Place the drumsticks in a zip loc bag and toss with the marinade. Refrigerate for at least 6 hours or overnight.
  4. Preheat the oven to 220°C / 450°F. Line a baking sheet with 2 sheets of aluminum foil (for easy clean-up) and set an oven-proof wire rack on top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
  5. Arrange the chicken drumlets on the rack, leaving a little space between the pieces. Spread the marinade evenly on the drumlets if necessary.
  6. Roast for 25 - 30 minutes, turning once midway, until the chicken is golden brown and cooked through. Serve with green chutney and garnish with lime wedges and coriander.
  7. Green Chutney: Blend all the ingredients together. Refrigerate for an hour before to serve.
Recipe by Bear Naked Food at