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Baked Tandoori Drumsticks with Coconut Rice | Mountain Cravings

Baked Tandoori Drumsticks

Mountain Cravings
Baked tandoori drumsticks with a big scoop of coconut rice & mint yogurt dipping sauce is the perfect fix for Indian cravings!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Dishes
Cuisine Indian
Servings 8 drumsticks
Calories 193 kcal

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.