Roasted Chicken Drumsticks/Legs - TANDOORI STYLE

Roasted Chicken is one of my favourite ways to eat chicken. This dish packs a lot of flavour with minimum preparation. A perfect dish to marinate the night before and cook the next day. A spicy yogurt marinade lends this meat the distinctive flavor and texture of classic Indian tandoori chicken. The meat becomes moist and the skin is flavorful. This dish in itself is a meal and can also be served with fried rice or salad.

  • 12 Chicken Drumsticks with skin
  • 4 tablespoon Yoghurt
  • 1 Lime
  • 3-4 Garlic cloves, minced
  • 2 Garlic cloves, sliced finely
  • 2 medium sized Onions, roughly sliced
  • 1 medium Tomato, diced
  • 2 teaspoon Ginger paste
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Red Chili powder
  • 1/2  teaspoon Turmeric powder
  • 2 teaspoon Salt 
  • 2-3 tablespoons Olive Oil
  1. Place Chicken legs in a large bowl. Trim excess fat but leave the skinMake small cavities in the chicken legs by using the tip of the knife.
  2. Squeeze the lime juice all over the chicken legs and rub under and over the skin.
  3. Add sliced onions, chopped tomatoes, minced garlic, coriander powder, cumin powder, turmeric powder,salt and red chili powder. Mix well rubbing them under the chicken's skin and inside the cavities.
  4. Insert the garlic slices in the cavities.
  5. Add the yogurt.  Mix well to coat all the pieces evenly. Drizzle Olive oil on all the pieces. Cover the bowl tightly with the lid/ parchment paper/Aluminium Foil and refrigerate the chicken overnight.
  6. Cover a baking sheet with foil and coat with cooking spray or grease foil with little olive oil or any oil available. Position an oven rack in the center of the oven and preheat the oven at 375 degrees.
  7. Place the chicken legs on the baking sheet and drizzle with little Olive oil. Roast, uncovered, for about 30 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned. 
  8. Broil for 5-6 minutes to give that burning effect.
  9. Let it rest for 5 minutes and transfer to a serving plate.
  10. Enjoy!

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  1. Oh Great...Lovely yaar....
    Awesome color & presentation

  2. Hey Anshu,
    gr8 blog& very beautiful pics.I was looking for a good and fool proof recipe for such a long time.I am definately trying this one.Thanks for sharing.
    Happy blogging

  3. Hey...Thanks Supriya and Deepti...

  4. I do not know what is cooking spray as mentioned in 7 of the direction part. Please educate

  5. Hi Pradip,
    Cooking spray is a spray form of cooking oil and is used to prevent sticking. You can very well grease the Al foil with any cooking oil available.

  6. wonderful recipe and fantastic presentation... thanks for linking with Guest Quest...

  7. i have to go ahead and say wow :), these look delicious, thanks for sending it to my event and using the logo

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  9. Hello. I'm a lover of Indian food recipes and just made this chicken recipe for dinner. Yum yum. It came out unbelievably good. Thank you for sharing. :)

  10. I’ve been meaning to make the tandoori style chicken for a while now… what is it about Chicken legs that restaurants can master so well, thanks for inspiration ?!? And of course, A belated Happy New Year and just wanted to say that your blog is one of my favorites! You write and take photographs so beautifully!

  11. Wow, this looks great. could you please clarify one thing though. When you say Roast Uncovered, does that mean we leave the oven door half open and bake it. It is a stupid question but just wanted to be sure. thanks

  12. Wish you all a Very Happy New Year.
    Thanks a lot for all the lovely words. My pleasure.

    "Roast, uncovered, for about 30 minutes" means not to cover the baking tray/pan. Cook the chicken uncovered to make it beautiful brown.

  13. I have tried this reciepe n it turned out awesome. Thank you for this wonderful reciepe.


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