Baked Tandoori Drumsticks
Baked tandoori drumsticks with a big scoop of coconut rice & mint yogurt dipping sauce is the perfect fix for Indian cravings!
Servings: 8 drumsticks
Calories: 193kcal
Ingredients
Baked Tandoori Drumsticks
- 1 1/2 cups fat-free plain yogurt
- 1/2 onion roughly chopped
- 4 cloves garlic smashed
- 2 t. ginger grated
- 2 T. lemon juice
- 3 t. garam masala
- 2 t. cumin
- 2 t. paprika
- 2 t. cayenne
- 1 t. turmeric
- 2 t. salt
- 8 chicken drumsticks approx. 3 lb
- red food coloring (optional)
- olive oil
Mint Yogurt Dipping Sauce
- 3/4 cup fat-free plain yogurt
- 2 t. fresh mint minced
- 1 t. lime juice
- salt to taste
Instructions
Baked Tandoori Drumsticks
- Pulse the yogurt, onion, garlic, ginger, lemon juice, and spices in a food processor until smooth.
- Put drumsticks in a gallon bag and pour marinade over drumsticks. Marinate in the fridge for at least 3 hours, preferably overnight.
- Preheat oven to 350°.
- Line a rimmed baking sheet with foil and set a baking rack on top. Place drumsticks on the rack and set leftover marinade aside.
- Bake at 350° for 20 minutes. Remove from oven and brush generously with marinade. Turn drumsticks over, brush other side, and bake for another 10 minutes.
- Remove drumsticks again, brush with marinade, turn over and brush once more. Spray lightly with olive oil and return to the oven for another 15 minutes.
- Let drumsticks rest for 5 minutes, then serve with mint yogurt.
Mint Yogurt Dipping Sauce
- Stir all ingredients together in a small bowl.
Notes
The marinade is already colored by the paprika and cayenne, but red food coloring gives the drumsticks a stronger color like you usually find in American restaurants.