Tandoori chicken

Tandoori Chicken

Recipe by Maya Akhil

3 Serves
45 mins
Mildly Spicy

Tandoori chicken is one of the most popular dishes in Indian cuisine. Chicken is marinated with yoghurt and some spices and is cooked at a very high-temperature in a Tandoor or clay oven. However, my recipe calls for baking the chicken at a high temperature, so that it turns out slightly crispy on the outside and juicy on the inside.


Mix all the ingredients under marinade except the chicken drumsticks. Keep aside.
Wash the chicken drumsticks. Do not remove their skin. Pat dry with a paper towel. Make 2 – 3 deep slits on the fleshy part of the chicken so that the marinade can penetrate inside the flesh. Rub the marinade all over the chicken drumsticks one by one. Remember to rub the marinade inside the slits. Put them in the refrigerator for at least 8 hrs or overnight.
Preheat oven to its maximum setting. The maximum temperature that I can set in my oven is 500 F so I baked them at that temperature. Line a cookie pan with aluminum foil. Lightly grease the foil with oil. Arrange the chicken drumsticks on the foil. Brush the chicken with oil or pour little oil on them ( this step is optional). Place the tray in the center rack of the oven. Bake it for about 12 – 15 minutes. Take out the tray carefully using your oven mitts. Turn them over and brush/pour a little oil on the chicken pieces (this is optional). Return the tray to the oven. Bake for another 10 – 12 minutes. Take out the tray when the drumsticks are done. Be careful not to burn the chicken pieces. (The juices that surrounds the chicken would be burnt and the skin of the chicken pieces might be stuck to the foil when you take it out.) Slowly take out the drumsticks after 2 minutes using a metal spatula. Enjoy with spicy green chutney.


2 tbsp
1/4 tbsp
2 – 3 tbsp
1/2 tbsp
1 tbsp
1/2 tbsp
2 tbsp
1/2 tbsp
3/4 tbsp
3 – 4 tbsp
To taste
2 cloves crushed

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