Crispy Tandoori Chicken Drumsticks with Mango Chutney

5 stars based on 59 votes

Tandoori-Chicken-Drumsticks

Chicken tandoori is simply chicken marinated in yogurt, citrus and spices, then grilled or broiled. The name comes from the cylindrical clay oven — or tandoor — in which the dish is traditionally prepared. This is my favorite version: the chicken is deliciously spiced with super-crispy skin, and the mango chutney served alongside adds fruity, tangy flavor. The chicken is best marinated overnight but if you’re in a time crunch, a few hours will do just fine. Serve with Homemade Naan, Basmati Rice Pilaf with Dried Fruits and Almonds or a refreshing Cucumber Mint Salad. Kids love this one too!

ingredients

Begin by combining the spices in a small saucepan.

toasting-spices

Toast for a few minutes until the spices are fragrant. This step really enhances the flavor.

toasting-spices-1

Next, chop your fresh ginger and garlic. Both will go in a blender or food processor, but they won’t fully pulverize unless you give them a rough chop first.

chopped-ginger

Combine the toasted spices, ginger, garlic, yogurt, lime juice, lime zest, oil and salt in a mini food processor or blender.

mariande-ready-to-blend

Pulse until smooth.

marinade

Then, using a sharp knife, make slashes in the drumsticks. This increases the surface area of the chicken, so the marinade can penetrate the meat.

slashing-chicken

Place the drumsticks in a large bowl and pour the marinade over top.

adding-marinade-to-drumsticks

Toss the drumsticks with the marinade, cover and refrigerate for at least 3 hours or overnight.

chicken-coated-with-marinade

Line a baking sheet with heavy duty aluminum foil and place an oven-proof rack over top. Arrange the marinated drumsticks on the rack, leaving a bit of space in between them.

ready-to-roast

Cook for 45 minutes, turning once, until the chicken is cooked and the skin is quite crisp.

ready-to-broil

Finally, flash the chicken under the broiler for about 5 minutes, until the skin is super-crisp and a bit charred. Serve with mango chutney and lime wedges on the side.

Tandoori-Chicken-Drumsticks-1

My starting point for this recipe was this recipe from Food & Wine. In addition to changing the process a bit, I increased the garlic and ginger, added marinading time to boost flavor, added cayenne pepper for a little heat, provided a specific salt measurement, replaced the fat-free yogurt with whole milk yogurt, and replaced the lemon juice with lime juice and zest. I liked the Cilantro-Shallot relish in the original recipe (definitely worth a try) but enjoyed the chicken more with mango chutney.

Crispy Tandoori Chicken Drumsticks with Mango Chutney

Servings: 12 drumsticks, 4 servings
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes, plus 12-24 hours to marinate

Ingredients

  • 1 tablespoon paprika
  • 1 tablespoon garam masala (substitute curry powder if you can't find it)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground tumeric
  • 1/2 teaspoon cayenne pepper (use 1/4 teaspoon for less heat)
  • 3 tablespoons peeled and roughly chopped fresh ginger
  • 7 garlic cloves, peeled and roughly chopped
  • 1/4 cup whole milk Greek yogurt
  • Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
  • 1/4 cup vegetable oil
  • 2-1/2 teaspoons salt
  • 12 chicken drumsticks (about 4 pounds)
  • 1 (9 ounce) jar mango chutney, for serving
  • A few sprigs cilantro, optional for garnishing the platter
  • Lime wedges, optional, for serving

Instructions

  1. In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
  2. Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
  3. Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
  4. Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
  5. Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.

Nutrition Information

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  • Serving size: 3 drumsticks (nutritional data does not include chutney)
  • Calories: 807
  • Fat: 53g
  • Saturated fat: 11g
  • Carbohydrates: 8g
  • Sugar: 1g
  • Fiber: 2g
  • Protein: 73g
  • Sodium: 1884mg
  • Cholesterol: 369mg

Reviews & Comments

  • 5 stars

    I have used this recipe twice with rave reviews each time. My teenage sons think they are the best wings ever!

    Thinking about using it again for a dinner party but want something a bit more sophisticated so thinking of bone in, skin on chicken breasts. Any thoughts on how to modify the cooking time/temp?

    - Tony Godfrey on May 4, 2016 Reply
    • So glad you enjoy the chicken Tony! The recipe should work with bone-in chicken breasts; just start checking them for doneness after about 35 minutes. Hope the dinner party is a success!

      - Jenn on May 4, 2016 Reply
  • 5 stars

    Another winner! the whole family loved it. You are making me look good in the kitchen ;)

    - Alli on May 2, 2016 Reply
  • 5 stars

    This tandoori is absolutely delicious! Thanks for a great recipe. Added 1-2 teaspoon of dried fenugreek leaves to give it a deeper depth flavor.

    - deb on April 16, 2016 Reply
  • Hi, Jen,
    I’ve never made your tandoori chicken but want to make it for my bookclub this Sunday. Can I make it ahead (maybe even day before) and reheat? I’d like to use bone-in thighs; do I have to slash them if I marinate overnight?
    Thanks,
    Avis

    - Avis on April 11, 2016 Reply
    • Yes Avis, you can make these ahead and reheat them. And you don’t have to slash the chicken, but it does help the marinade to penetrate the meat.

      - Jenn on April 11, 2016 Reply
      • 5 stars

        Jen,
        I did make these last night for my book group and got rave reviews. One woman told me it was the best chicken she had ever had! I marinated thighs overnight (didn’t slash them since there’s no skin on the bottom) and wound up grilling them ahead and reheating quickly on the grill. Served with the mango chutney. Outstanding! Thanks for a wonderful recipe!
        Avis

        - Avis on April 18, 2016 Reply
  • 5 stars

    This chicken is absolutely delicious!!!
    Served it with naan bought from a local restaurant and the basmati rice pilaf from this site. I didn’t think I’d care too much for the almonds in the rice but to my surprise they added a very nice bit of crunchy texture to the dish. Also, I really appreciate the pictures that accompany all of the recipes here. Well Done!!!

    - Carl Schena on March 10, 2016 Reply
  • 5 stars

    This recipe is simple and incredible! Made it twice in one week. Used thighs and drumsticks. Served it with the basmati rice pilaf as recommended! My family loves And appreciates all of your wonderful recipes. My 1 year old son is crazy about your potato leek soup and is part of the reason why the tandoori chicken with rice was made twice!

    - Marcy LaFleur on February 22, 2016 Reply
  • 4 stars

    Hello, I loved that she has used real Indian spices. And whoever eat chicken in India, likes this dish the most. But we don’t cook chicken with its skin. Use Garam Masala if you like spicy, that we offenly use for some dishes.
    Some suggestions for Chutney : Instead of using Mango Chutney,
    1. Chutney made from Corriander made from Carriander,Cayene Paper, salt,Lime(Spicy and tangy)
    or
    2.Schezwan Chutney

    These both chutney fits and tastes real good with “Tandoori Chicken”

    - Krishna Kabrawala on February 2, 2016 Reply
  • 5 stars

    Loved the recipe!!!! I was uncertain about what to expect, seeing how I’ve never eaten anything Indian……if this is classified as an Indian dish. I followed the recipe as stated, the one thing i changed was, i made a homemade jalapeño mango chutney. I have to say, this meal was fantastic. My wife really enjoyed as well! One to go in the recipe box for sure!

    - Gabriel on February 1, 2016 Reply
    • Hello, I am not any professional Cook but I can give you some suggestions for this dish. I am an Indian so I hav eaten this kind of dish hundred of times. I liked this recipe but I didn’t like that it is baked with chicken skin. In India no one eat Chicken with its skin. I would say if you make Schezwan chutney or Corriander Chutney(both should be a bit spicy and Corriander chutney should be a bit sour too) and serve, it will taste real good.
      Have a good day.

      - Krishna Kabrawala on February 2, 2016 Reply
  • 5 stars

    Absolutely fabulous, and good home-cook tandoor recipes are hard to find. I find most Indian restaurants’ tandoor is too dry. The recipe still requires a pretty robust spice cabinet (nothing I didn’t have on hand), but thanks for not using some of the most esoteric Indian spices, which are hard to find unless you live near an Indian grocery! I would say to readers to use smaller thighs or legs so there is more surface area for the marinade. I prefer skin-on thighs, but I tried this with (egads!) large skinless chicken breasts cut into 3 inch hunks, poked them with a fork and marinated in a zip seal bag for 24 hours. Cooked at 450 degrees but cut cook time down to 20 minutes followed by broiling both sides. Appropriately dry and lightly crispy on the outside, moist on the inside, and the marinade really permeated the meat. Can’t wait to repeat with thighs. My wife doesn’t like skin, and I think this would work well with skinless thighs.

    - Tad Gage on January 31, 2016 Reply
  • 5 stars

    This was very tasty and not difficult to prepare. Between my husband, my 9y/o, 6y/o and 4y/o sons, all 12 legs were gone within 30 min. I have 2 questions. I like to season meats overnight to make it flavorful, so chose to marinate for 24hr. By doing this, is slicing the chicken necessary? Also, would you recommend a cream-based or yogurt-based dipping sauce instead of mango chutney?

    - Renee on January 17, 2016 Reply
    • Hi Renee, So glad your family enjoyed the recipe. You could definitely skip slicing the chicken if marinating 24 hours. You might like a raita with it. This is a good one.

      - Jenn on January 18, 2016 Reply
  • 5 stars

    Fantastic recipe! Made this for dinner tonight and served with chapatis and salad and the overwhelming review from my four daughters and wife was ‘please make this again!’ Drumsticks are cheap and this took very little effort.

    - Ryan on January 12, 2016 Reply
  • 5 stars

    This chicken recipe looks amazing, going to try it tomorrow night.
    I have to say I have never found a cooking blog or site where every recipe is fabulous. You’re truly a talent.

    - Diana S on January 10, 2016 Reply
  • 5 stars

    This chicken is absolutely amazing!

    - Laura Kargov on January 10, 2016 Reply
  • 5 stars

    Made these last night, and they were fantastic. One of the best chicken recipes I’ve made, to be honest. The only modifications to the recipe I made included using chicken quarters (which are always moist and provide plenty of meat). I didn’t have any fresh ginger (which would have been optimal), but I did have dried ginger on hand, so I added a bit of that to the spices. As I was also roasting vegetables, I cooked the chicken at 400 degrees for an hour (45 minutes uncovered, then 15 minutes with foil lightly draped on top). Chicken was perfect and we loved it! Will be making again soon. Could eat this weekly.

    - LMS on January 9, 2016 Reply
  • 5 stars

    So excited, currently have this marinade and chicken drumsticks setting in the fridge. Will be making it for dinner tomorrow. I have a quick question, I made the exact same mix of spices except used one fresh chillie as well, my marinade tastes quite bitter – is that normal? Just worried about it :) I will find out when I cook it tomorrow!

    - Priya on January 9, 2016 Reply
    • Hmmm… maybe the lime is giving it a strong tangy flavor? Did you use the amount the recipe called for? If you’re concerned, you could always add a bit of agave nectar or honey to the marinade. Let me know how it turns out!

      - Jenn on January 9, 2016 Reply
  • 5 stars

    Today I made the tandoori chicken drumsticks to rave reviews from my husband, son and daughter-in-law. I followed the recipe as written and found it easy and fun to prepare. I also made the recommended side dishes which were all relished by my family, especially the naan. Thanks for a great recipe and accompanying menu suggestions.

    - Daphne on December 21, 2015 Reply
  • 5 stars

    This chicken is delicious. This recipe is worth 10 stars my family all ate seconds

    - Akilah on December 16, 2015 Reply
  • 4 stars

    I made this for dinner and it was tasty, but I only marinated the chicken for the minimum amount of time. I think the flavor could have been richer so next time I will adhere to the recommended time to marinate the chicken. This recipe is certainly worth making again.

    - Marie on December 12, 2015 Reply
  • i have never tried this, but we make drumstick chicken all the time. this looks absolutely amazing and my mouth instantly started to water lol.Thank you so much for sharing this and i will be sure to try this sometime next week.Can’t wait.i probably will try it sooner than later lol

    - Amy Deeter on December 12, 2015 Reply
  • 5 stars

    Hi
    I make tandoori chicken all the time…I tried yours and it came out real good.I added green chili,coriander and mint pastes too for that added flavour and heat.Also I serve my tandoori chicken with cucumber,dill and cumin seeds raita.Tastes yum!-Renu- Auckland-NZ.
    Anyways,great recipe.

    - Renu on December 10, 2015 Reply
  • Yum, yum, yum
    wonderful flavor, stopped me from downing a burger and I feel good good good!!!

    Klyn

    - Krysti Lyn on December 10, 2015 Reply
  • 5 stars

    These drumsticks are delicious! I’ve made them several times now. Even my picky eater loved them. Having it with the naan is a must.

    - Pam on December 10, 2015 Reply
  • Jen is it okay to de-skin the drumsticks prior to making this dish? In the past whenever I’ve made Tandoori chicken that’s what I’ve done so making it with the skin on is a new concept for me. Wasn’t sure! Thanks!

    - Alka Singh on December 9, 2015 Reply
    • You can Alka, but the crispy skin is the best part of this recipe :).

      - Jenn on December 9, 2015 Reply
  • Hello,
    This recipe sounds amazing and Ido like to try it soon. I recently visited a spice souk while traveling through Abu Dhabi and I picked up tandoori spice. I have a pretty large bag of seasoning and haven’t the slightest clue on how to use it. Using your recipe, since the spices seem to already be blended, would not just start from the garlic and ginger step, adding my tandoori to the yogurt blend? Thank you!

    - Victoria on November 29, 2015 Reply
    • That should work, Victoria, but keep in mind that your tandoori spice will taste different than the blend I came up with here.

      - Jenn on November 29, 2015 Reply
      • Thanks so much Jenn, Im going to try it on Sunday and I will come back and let you know! I cant wait to try the drunken french toast next weekend when my sisters are in town! I’ll review that as well! :)

        - Victoria on December 3, 2015 Reply
        • 5 stars

          I finally made these tandoori drumsticks the week before Christmas and I have been getting request for some more ever since! I used tandoori spice that I picked up in the UAE and followed the steps from hearing the spices on…I only marinated for about 5 hours, but the flavor was EVERYTHING! I also made naan and basmati rice. The naan was do easy and tasted amazing! I’ll be making more soon! (I wish knew how to post pics on here!)

          - Tori on January 1, 2016 Reply
  • 5 stars

    I’m a relatively new to cooking and made this and could not believe that I made something that tasted so good! I followed the directions exactly as written. Just to make sure it tasted as good as i thought I did , I made some for my fantasy football draft and the fellas went crazy!! So needless to say this was a hit. I’ve made the basmati rice pilaf to go with this and it was amazing as well. I cooked mine on the grill. Thank you Jenn for helping a batchelor cook and eat some great food!!!

    - Roderick on November 24, 2015 Reply
  • 5 stars

    This is one of my family’s favorites. Easy to make and delicious. I follow the recipe exactly as given and it always turns out tender, juicy, and delicious.

    - Linda K on November 19, 2015 Reply
  • THIS WAS SO DELICIOUS!! The only changes I made was using low fat Greek yogurt and curry. I live on the South East Side of Chicago and we don’t have a Whole Foods market. ? Oh and I could not find any mango chutney. I served this with some jasmine rice and it was a hit! I think I will try to master the grill and cook this outside during the summer. I will have to give this recipe 5 stars. ??????

    - Tiffany on November 15, 2015 Reply
  • 5 stars

    I love this recipe! I was impressed at how easy it was to make.
    I have made it marinating the chicken for three hours and as well for overnight however, for my family, three hours seems to appeal best to their taste.

    - Mona on October 29, 2015 Reply
  • Absolutely easy and delicious.

    - Zenia Curzon on October 29, 2015 Reply
  • 5 stars

    Made this without the Mango Chutney (horribly allergic to mangoes). Considered the Cilantro-Shallot relish, but taking medicine where I cannot eat green leafy vegetables (cilantro), so served with Tzatziki, and the side of Rice Pilaf. A great success. I really appreciate how well-written your recipes are, and how consistently they are wicked good.

    - NoFlatlander on October 29, 2015 Reply
  • Hi Can I bake it in the toaster oven? If yes please tell me the temperature and the cooking time. Thanks?

    - Anindita on October 23, 2015 Reply
    • Not sure I would bake this in a toaster oven — there is quite a bit of splattering at the high temperature, which might cause some sparks/flames in a tiny little oven. Sorry!

      - Jenn on October 25, 2015 Reply
  • Is this tandori chicken really spicy?

    - deeann on October 22, 2015 Reply
    • Not too spicy, Deann — my kids eat this.

      - Jenn on October 22, 2015 Reply
  • Hi, can the spices be toasted outside on the grill? Also how long should I cook on a gas grill? Dumb question I know, but I have some sensitive noses, so I’d like to keep the cooking outside if I can :) thanks Jennifer!

    - Yvonne on October 22, 2015 Reply
    • Hi Yvonne, Yes, they will be delicious on the grill; just be careful not to burn. Over medium heat, cook time should be about 30 minutes, but keep an eye on it and turn heat down if it browns to fast.

      - Jenn on October 22, 2015 Reply
  • In response to the writer interested in using this recipe without mixing milk and meat, there is an answer. I suggest So Delicious Coconut Milk. It is a great tasting, thick, creamy & Greek-cultured pareve product.

    - Atara on October 13, 2015 Reply
    • Let me add that So-Delicious dairy free products are marked with the CK symbol, which is Kehilla Kosher of Los Angeles. It is however not kosher for Passover.

      - Atara on October 13, 2015 Reply
  • 5 stars

    We made these with chicken thighs and were thrilled with the results – tender and savory. I decided to cook them in the pan and then grill them – couldn’t find the rack! Served with jasmine rice and the cucumber mint salad. And thanks for the suggestion about the red onions. I will always do that!

    - Lisa on October 7, 2015 Reply
  • 5 stars

    Made these on the grill instead of the oven, and they were perfection. For those wanting to try them on the grill, set the grill to high and get your grill marks. Then set the burners to low to make sure the meat is cooked all the way through. Drumsticks are forgiving that way. Thank you for an excellent recipe.

    - Umar Ghuman on October 3, 2015 Reply
  • When you say roast, what temp is the oven setting on? Looking forward to trying this recipe. Just found your site, thank you!
    Kate

    - Kate on September 23, 2015 Reply
    • Hi Kate, Oven temp is 450°F.

      - Jenn on September 28, 2015 Reply
  • 5 stars

    Perfect recipe for drumsticks that were on sale this week. Followed recipe as given, but did not make the mango chutney and was only able to marinate 4 hours. Listed cooking time was spot on and excellent flavor even with the short time in the marinade. I will add more cayenne to increase the heat a bit next time and make sure to plan ahead to marinate overnight. Served with savory mashed butternut squash.

    - Kyle Roberts on August 30, 2015 Reply
  • 5 stars

    My family loved the chicken. I didn’t have any mangos so I didn’t make the chutney, but will definitely make the chicken again. Two-year old approved!

    - Byul Hutchinson on August 27, 2015 Reply
  • 5 stars

    I made the Tandoori chicken recipe for a family get together, and to say it was a hit would be a gross understatement. The spice mix is so flavorful and easy. The last time I had a good “curry” was in Europe, and this was up there with those. I have a British friend at work who tried it and is now using this recipe. She said it’s the closest to Indian food at home she’s had since being in the US. Next time, I’m going to double the marinade just to have extra after cooking for on rice. I did use thighs with skin and bone rather than the drumsticks since that’s what I had on hand. I made the Naan bread to go with it. This recipe is fantastic and a total keeper!! Thank you!!

    - Kathie on August 27, 2015 Reply
  • 5 stars

    Have made these several times. Delicious. Goes well with raita. Jenn, you need to develop a biryani recipe too!

    - L Gordon on August 26, 2015 Reply
  • Can I marinate the tandoori chicken and then freeze it in the marinate for another time? If the answer is “yes” does that mean I can do the same with all the chicken marinated recipes. Many thanks.

    - Vi on August 16, 2015 Reply
    • Hi Vi, I would not freeze a yogurt based marinade. You can, however, freeze oil based marinades.

      - Jenn on August 19, 2015 Reply
  • Can I cook the Tandoorie Chicken Drumsticks with NO SKIN

    - Vi on July 26, 2015 Reply
    • Hi Vi, Yes, but you’ll miss the crispy skin, which is the best part :)

      - Jenn on July 29, 2015 Reply
  • Hi,
    Can lime juice and zest be substituted for lemon? Also, how can you tell whether a rack is oven safe? Thanks.

    - Emily on July 13, 2015 Reply
    • Hi Emily, Yes, lime will definitely work. My oven-safe racks are metal with no plastic coating.

      - Jenn on July 14, 2015 Reply
  • Is it okay to substitute Greek yogurt with regular yogurt or the taste will be different?

    - Sabeen on June 26, 2015 Reply
    • Hi Sabeen, I’d stick with Greek yogurt as it will coat the chicken better.

      - Jenn on June 28, 2015 Reply
  • 5 stars

    Hi Jenn, if I baked it in the oven without the rack and in its own juices, would I use the same baking time? (I dont have a baking rack).

    - mona on June 20, 2015 Reply
    • Hi Mona, Yes, the cook time would be the same but the skin won’t crisp up unless the drumsticks are cooked on a rack. Enjoy!

      - Jenn on June 21, 2015 Reply
  • 5 stars

    Please let me know if I can substitute yogurt with something else and still have a good taste. I do not mix meat with milk products. THanks.

    - Nina on June 17, 2015 Reply
    • Hi Nina, Unfortunately, there’s no good sub for the yogurt in this recipe. Sorry!

      - Jenn on June 18, 2015 Reply
  • 5 stars

    A fabulous blend of flavours. The chicken was very tender and delicious. A definite keeper.

    - Lesley on June 3, 2015 Reply
  • 5 stars

    Growing up, I didn’t enjoy it when my parents made chicken Tandoori (I did eat all other curries though!) But I needed something easy to add to my Indian menu for entertaining a group of friends, and found this easy recipe. The drumsticks were pretty simple and SO GOOD. Slashing the meat and marinating for 24 hours when a long way. I will be making these again soon.

    - Supriya on May 19, 2015 Reply
  • This looks great! Would it work as well with other chicken parts, like wings or breast?

    - Jane on May 12, 2015 Reply
    • Hi Jane, I think it would work well with wings — breasts might dry out.

      - Jenn on May 13, 2015 Reply
  • Hi Jenn,

    Can these be made as an appetizer? I need to bring something to a party next weekend and most of the food will be finger food?

    I am loving everything I make from your site, over and over again!

    - Mary on May 7, 2015 Reply
    • Hi Mary, So glad you’re enjoying the recipes! They would be delicious as an appetizer!

      - Jenn on May 9, 2015 Reply
      • Hi Jenn,

        I should have asked earlier, can these be served at room temp? We will be going by boat and I am wondering whether I will need to reheat them when I get there?

        Thanks,
        Mary

        - Mary on May 9, 2015 Reply
        • They will be delicious at room temp — only problem is the skin won’t stay crisp. I would probably reheat to crisp up the skin :)

          - Jenn on May 9, 2015 Reply
  • 4 stars

    These had great flavour! I marinaded for 5 hours and served over basmati rice with steamed broccoli. I left out the coriander as I’m not a fan.

    - Julia on May 6, 2015 Reply
  • 5 stars

    Dear Jenn,
    I just tried this recipe and this is my first recipe that I tried from your website.It is absolutely delicious.I’ve been doing Tandoori chicken from the past 5 yrs with the packaged tandoori mix.But I always had a guilt of using packaged mix as it has lot of color in it though it tastes good. Luckily I found this website while browsing for the recipe ‘kale and chickpea salad’ and I happened to see this tandoori recipe.I thought I should try it because of the fresh ingredients used in the recipe but little doubtful about the taste. I did almost exactly followed the detailed step by step instructions. After my first bite I was so happy that I tried the recipe.It is excellent and my 7 yr old picky eater certified this as ” super delicious and yummy” and declared that this tandoori is going into his favorite food list.It even tastes much much better than the one with packaged mix.
    Thank you so much Jenn for the wonderful recipe and I am so glad I found this website. In the next couple of months I am going to try everything in this website and review whenever I can.

    - Mani on April 13, 2015 Reply
    • So happy you liked it, Mani! Hope you continue to enjoy the recipes on the site — and I greatly appreciate the reviews. Thank you!

      - Jenn on April 14, 2015 Reply
  • Hello,

    Do you know the nutrition stats on this? Specifically protein, carbs, and fat?

    Thank you!

    - Kristina on April 6, 2015 Reply
    • Hi Kristina, The nutritional data has been added underneath the recipe. Hope you enjoy the dish.

      - Jenn on April 7, 2015 Reply
  • 5 stars

    Absolutely delicious! Have made this several times for my picky eaters and it turns out perfect every time.

    Actually every recipe I have ever made off your site has been amazing and has turned out perfectly.

    Thank you!

    - Natalia on March 31, 2015 Reply
  • 4 stars

    Made this for my family that typically doesn’t like to try new things. They loved it!!! I have made a few more recipes from this site and now I have become one of its biggest fans.
    Excellent job, keep up the good work

    - Ryan White on March 26, 2015 Reply
  • 5 stars

    I served these for super bowl with the cucumber mint salad and some crispy baked potato chips. If you do not find mango chutney and you are in a rush, Kraft has a Mango Chipotle salad dressing that does the job (I put some of it in a Ramekin with a spoon as pictured).

    Everybody favored these drumsticks over chicken wings!

    A tip from me to you: don’t ignore the recommendation to turn on the exhaust fan (or maybe even open a window!) because it does get pretty smoky.

    - Sara on March 26, 2015 Reply
  • Hello, this looks great. I have whole coriander and cumin seeds, I’ve only used them once so not sure how they work to replace the jarred spices. Do you think I could use the fresh ground seeds or are the dried spices better? Thank you!

    - Sandi on March 22, 2015 Reply
    • Hi Sandi, Fresh ground is always better. Hope you enjoy!

      - Jenn on March 22, 2015 Reply
  • 5 stars

    All I can say about this recipe is WOW! It was absolutely amazing. I followed the recipe step-by-step and the chicken legs were amazing. Not only did I gobble up every bit, but my kids loved it! I would highly recommend this recipe to anyone.
    This will become a staple in my household.

    Instead of mixing the chicken in a bowl, I put them all in a gallon sized Ziplock bag and then added the marinade. Zipped it shut and mixed it all together. Once it was well mixed I just tossed the bag in the fridge and let it sit until I was ready to put them on the sheet.

    - Mike C. on March 21, 2015 Reply
  • 5 stars

    I loved how easy and delightfully tasty this chicken was. I now have started toasting my spices for other recipes , thank you

    - Lauren Shapiro on March 20, 2015 Reply
  • 5 stars

    Hi Jenn

    I have made Tandoori chicken using this recipe twice and it turned out aweeeesome. My daughters were so happy and excited. I skipped the Mango Chutney , but it was still awesome.

    Thanks for the delicious recipe.

    Madhuri.

    - Madhuri Krothapalli on March 19, 2015 Reply
  • 5 stars

    I made the tandoori chicken but used chicken breasts since that’s all that’s was available at the time. The chicken came out tasty and moist. The spices in the recipe make the dish flavorable and authentic. I served it with cauliflower and naan bread. Definitely will make again.

    - Mary on March 19, 2015 Reply
  • I have made this twice each time with chicken thighs. The second time I upped the heat a bit, but both times it was delicious. I thought on having the leftovers another night, but guess what, when I went to get them they were gone – taken to work for a certaiN someone’s lunch. Each time I have doubled the recipe with no problems. I have emailed the recipe to my family in the UK – they are huge eaters of Indian food – no more Friday night take out. T hanks jenn

    - Marjory on March 15, 2015 Reply
  • 5 stars

    These were amazing! Perfect blend of spices – we bought a large pack of drumsticks from Costco, marinated overnight, froze half in a large ziplock (with the marinade) for a future meal, and cooked the other half. They were devoured – the whole family including our 5 year old twins – couldn’t stop eating them. The mango chutney is the perfect compliment for the spices; served your Naan Bread on the side – super easy & tasty.

    - M on March 12, 2015 Reply
    • 5 stars

      Quick follow up to my review above. We pulled the frozen (marinated) drumsticks out to thaw last night & they were, once again, fantastic. Took them to a friend’s house (along with the naan) for a potluck & they were a hit. I’ll be doubling & freezing half from now on – super quick & delicious meal to have on hand. Many thanks for such a great recipe!

      - M on March 16, 2015 Reply
  • First, I have to tell you that every recipe I’ve tried from your site has been amazing and easy to prepare with the clear instructions. Thank you!

    My question about this Tandoori Chicken is do you think it could be made on the grill, and if so, how long should it be grilled, when should it be turned?

    - Margaret on February 19, 2015 Reply
    • Thanks, Margaret! So glad you are enjoying the recipes. This chicken can definitely be made on a grill. I would start the grill on medium-high heat (grease the grates by lightly dipping a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated). Place the chicken on the grill, then cover and cook, turning occasionally, until the skin is browned and crisp but not charred, about 10 minutes. (Keep an eye on it in case there are any flare-ups.) Turn the chicken pieces again, then either turn the heat down to medium-low or move the chicken to a cooler part of the grill. Continue cooking, covered, until the chicken is cooked through, about 15 minutes more. Hope that helps and please let me know how it turns out!

      - Jenn on February 19, 2015 Reply
      • 4 stars

        I’m doing this on a charcoal grill with wings for a football game. Just do them indirect no coals under the meat until they are cooked through and then spread the coals out for the final sear, mimics the oven/ broiler method.

        - Marc on November 14, 2015 Reply
  • Do you think this recipe would work with salmon/fish or with shrimp? I remember eating tandoori seafood once and thought this would be a great recipe to try and replicate that. Thanks!

    - Ana on February 12, 2015 Reply
    • Hi Ana, Yes, just reduce the marinating time to 20-30 minutes. Please come back and let me know how it turns out :)

      - Jenn on February 14, 2015 Reply
  • 5 stars

    I made this for my husband and son today and they loved it. Thank you!

    - viv on February 8, 2015 Reply
  • 5 stars

    My husband is a huge tandoori chicken fan – it’s what he always orders at an Indian restaurant. After I made this dish last night, he proclaimed it better than any Indian restaurant we had ever visited (and we have some very good ones in our area). This recipe will be a regular at our house!

    - Gail on February 6, 2015 Reply
    • So glad you all enjoyed it, Gail!

      - Jenn on February 6, 2015 Reply
  • 5 stars

    From the moment I read the list of ingredients on this recipe, I knew it was a winner. It reminds me of a Pakistani dish a friend of mine taught me to make. Her ingredients included ginger & garlic paste, yogurt, chat masala and cayenne pepper. Though the chicken was quite tasty, your recipe is superb! The fresh ginger blended w/ the toasted spices are so fragrant and delicious. My children were all calling for more, more, more. Any day you can please everyone in our kitchen is definitely a great cooking day!
    Thanks for sharing Jenn :)

    - Aminah on February 5, 2015 Reply
  • 5 stars

    I made this, along with the Basmati rice pilaf, last night and it was AMAZING! My boyfriend, who is a chef, raved about both of them! The rice pilaf was a perfect accompaniment to the chicken. Thank you!

    - Melissa on February 2, 2015 Reply
    • So glad you enjoyed, Melissa!

      - Jenn on February 2, 2015 Reply
  • 5 stars

    This was terrific! Made it with drumsticks and bone-in thighs and marinated overnight. Tons of flavor and just the right amount of heat…The crispy skin was indeed the best part.

    - Carol B. on January 30, 2015 Reply
  • 5 stars

    Made this for dinner over the weekend using chicken thighs and they were GREAT! I served it with the Basmati Rice with nuts and dried fruit (which was a huge hit) and the cucumber salad. I think next time I would replace with cucumber salad with cucumber raita.

    - Tracy on January 28, 2015 Reply
  • 5 stars

    Yum, this was a hit with the kids and family. I used both drum sticks and thighs and chicken breast. It turned out best for pieces with the bone in.
    The mango chutney and nan bread go great with this.

    - neil glaser on January 28, 2015 Reply
  • 5 stars

    Made this tonight for my husband and two teenage boys and it was devoured. Thanks, Jenn…it’s a keeper!

    - Lynne on January 26, 2015 Reply
  • 4 stars

    I try this recipe last night, (marinate overnight) and it comes out good. Maybe next time i will add a little bit hot cayenne or paprika to have more kick. My son who is picky he loves it. Thanks

    - benilda on January 26, 2015 Reply
  • 5 stars

    Hi all: I made these with both drumsticks and thighs (skin-on) and they turned out perfectly! I forgot to buy mango chutney but made up a quick raita sauce (yogurt and cucumber) and it was the perfect balance to the yummy spices of the chicken. Thanks Jen for the fantastic recipe!

    - Michelle E. on January 25, 2015 Reply
    • Thanks for being the first to review, Michelle. Love your idea to serve with raita.

      - Jenn on January 25, 2015 Reply
  • I have fallen in love with your website. Such GREAT!!! Recipes. I fixed the Pecan Shortbread Squares over the Christmas Holidays. My family loved them.

    - Cordellia Warfield on January 22, 2015 Reply
  • Any suggestion on what I can substitute the yogurt with since I have a dairy allergy?

    Thanks so much

    - Annie on January 22, 2015 Reply
    • Hi Annie, Could you use a non-dairy yogurt?

      - Jenn on January 25, 2015 Reply
  • Hi Jenn,

    Have you tried receipe with chicken thighs? I don’t like drumsticks :)

    Kathy G

    - Kathy G on January 22, 2015 Reply
    • Hi Kathy, I haven’t but think it would work just fine — cook time would be about the same.

      - Jenn on January 22, 2015 Reply
  • Can you cook this recipe on the outside grill?

    - bev on January 22, 2015 Reply
    • Yes, absolutely!

      - Jenn on January 22, 2015 Reply
  • How would we do this for breast meat? straight substitution? looks yummy.

    - Stephanie on January 22, 2015 Reply
    • Hi Stephanie, The recipe should work with bone-in breast meat; just start checking for doneness after about 35 minutes. Hope you enjoy, and please let me know how it turns out :)

      - Jenn on January 22, 2015 Reply
      • 4 stars

        Tried these with bone in chicken breasts as per your suggestion and they were delicious. Served with rice and naan. I found them a bit spicy (but I can’t tolerate any sort of heat :), but my daughter and husband loved them. Thanks. Am enjoying your site.

        - Stephanie on January 27, 2015 Reply
  • Can I use Tandori powder that they sell in the indian grocery store?

    - Anjli on January 22, 2015 Reply
    • Hi Anjli, There is so much variation in spice blends; I think it’s best to stick with the spices in the recipe so you get the same result.

      - Jenn on January 22, 2015 Reply
  • 5 stars

    Could this marinade be used with other pieces of chicken ie – skinless thighs or breasts?
    Thanks!
    Love your recipes.

    - Jude on January 22, 2015 Reply
    • Hi Jude, For this recipe, I think dark meat is best so I’d stick with bone-in thighs or drumsticks. I haven’t tried skinless but it should work; just won’t get real crispy.

      - Jenn on January 22, 2015 Reply
  • My family doesn’t really like drumsticks. Would like to try this with thighs. How would that effect the cooking time (if at all)?

    - Tracy on January 22, 2015 Reply
    • Hi Tracy, Cook time should be about the same. Hope you all enjoy!

      - Jenn on January 22, 2015 Reply

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