Crispy Tandoori Chicken Drumsticks with Mango Chutney

Tested & Perfected Recipes

Deliciously spiced tandoori chicken with super-crispy skin and fruity, tangy mango chutney to go alongside.

tandoori chicken

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

Deliciously spiced tandoori chicken with super-crispy skin and fruity, tangy mango chutney to go alongside.

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.

Pair with

Nutrition Information

Powered by Edamam

  • 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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • This was absolutely fantastic!! Perfect!

    • — Vicki on May 15, 2019
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  • Another wonderful meal which surprisingly the kids enjoyed too. Made for a quick weeknight meal after making the marinade the night before – just needed to pop the chicken in the oven the next day.

    • — LisaR on May 7, 2019
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  • Absolutely delicious, made exactly as written. The only thing I did since I did not have a baking rack was place the chicken pieces directly on a baking pan which I covered with foil. Am making it again this weekend.

    • — Irene on April 11, 2019
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  • I wanted to try something new for dinner and so glad I picked this recipe. I used both chicken drumsticks and thighs, just removed the drumsticks a little sooner. Roasting the spices beforehand was new and smelled delicious. I did not have fresh ginger but used ground ginger and it worked just fine. It did set off the smoke alarm which sent my dog and cat scurrying to the basement-poor things! I thought it was delicious and best of all, my sister who is the real cook of the family, thought so too!

    • — Kate on April 11, 2019
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  • Jenn – thank you for this excellent recipe; it’s easy to follow, simple to make and most importantly delicious. I made this for my wife and we loved it, and are making it again tomorrow. Cheers!

    • — Texas Desi on March 28, 2019
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  • This was so good. Made as written. Did not have lime so did without. Will try next time with Lime.

    • — Irene on March 11, 2019
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  • Can I freeze the marinated chicken, or should I just freeze the marinade? I’ve had this before when my mom made it and it is amazing!

    • — Hadley on February 14, 2019
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    • Hi Hadley, Usually I wouldn’t recommend freezing something in a yogurt-based marinade like this chicken, but another reader commented that she did it successfully. Please LMK how it turns out if you try it! 🙂

      • — Jenn on February 14, 2019
      • Reply
  • I’ve made this recipe countless times. Love it!

    • — Ola on January 28, 2019
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  • Tried this tonight, soooo delicious!!

    • — Jenn on January 26, 2019
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  • love this recipe.. only missing was that it wasn’t juicy from inside was i missing something?

    • — salim on January 14, 2019
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    • Hi Salim, Sorry you found these to be dry! Based on the fact that the recipe calls for dark meat, they really shouldn’t be dry. My best guess is that they were a bit overcooked. If you make them again, I’d suggest shortening the time in the oven by just a few minutes.

      • — Jenn on January 15, 2019
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  • What this recipe promises it delivers…delish!!!

    • — Anna on December 26, 2018
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  • Hi Jenn,
    I just wanted to let you know that I cooked this with bone-in, skin-on chicken thighs and only added about 10 minutes to the time. It turned out AMAZING. My husband, who’s a picky eater and usually a prince in attitude, found himself eating these with 10 fingers, while admitting “this is better than any Indian restaurant I’ve ever been to!” Thank you so much for the recipe!

    (note for others who might want to cook this: definitely don’t skip the spice-toasting step, it makes a huge difference!)

    • — Eylul on December 25, 2018
    • Reply
  • Fantastic recipe. Have made this 4 times now. Both of my sons love it and have asked for the recipe, too.

    • — Joyce on December 20, 2018
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  • Hi Jenn- I’m making this for a dinner party tomorrow night. I’m using thighs instead of drumsticks. I’d like to have it done 60-90 minutes before serving so I can enjoy cocktail hour with the guests. If I kept the chicken in the oven on warm (200) for an hour or so do you think the skin would stay crispy and the chicken moist? Any other suggestions there?

    Also – I’ve made this multiple times and sometimes the skin is crispier than others. Is that just a function of the amount of time under the broiler? The only other thing I thought was perhaps I’m spooning too much marinade over the top sometimes.

    You’re the best!

    Cole

    • — Cole on December 6, 2018
    • Reply
    • Hi Cole, you could do what you suggested. The chicken may not be quite as crisp but because you’re using dark meat, it should stay moist. Another alternative is to slightly undercook the chicken, let it sit on the counter for a bit while you enjoy your company, and then stick it back in the oven for about 15 minutes to finish it off right before serving. Hope everyone enjoys! 🙂

      • — Jenn on December 6, 2018
      • Reply
  • Just made this recipe for dinner tonight. I only used half the amount of chicken so I froze half of the marinade. Excited to use it in the future. My family loved it. Thank you, Jen — your recipes NEVER fail!

    • — JoAnn on November 26, 2018
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  • This tandoori chicken is requested by my husband at least twice a month. The flavor of this chicken is amazing, and is not difficult to make at all. I have tried multiple recipes of tandoori chicken, and none have exceeded this. I also recommend pairing this with her homemade naan recipe for leftover sauce. I love making this, and really don’t ever feel the need to modify it.

    • — Allison Strickland on October 5, 2018
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  • Delicious recipe. I had ginger paste so I minced the garlic and slipped using a food processor. Very juice. Thank you

    • — Hana on October 1, 2018
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  • Absolutely fantastic! I cooked them on my little Smokey Joe charcoal grill (indirect then direct heat) and it was perfect. Thanks for that wonderful recipe, a definite keeper! I’ll be trying one of your other recipes tonight…..

    • — Dan on August 18, 2018
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  • This recipe made me fall in love with you blog Jenn! I started using your website as a trusted source for weekly meals and got your cookbook for my birthday two weeks ago!

    • — Touraya on August 16, 2018
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    • Aww, so glad you like the recipes, Touraya. Happy belated!

      • — Jenn on August 16, 2018
      • Reply
  • Would this recipe work with soy or coconut yogurt?

    • — Alysia on August 13, 2018
    • Reply
    • Hi Alysia, Yes I think either would work. Please lmk how it turns out!

      • — Jenn on August 16, 2018
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  • Could you freeze before cooking

    • — Christine on July 23, 2018
    • Reply
    • Typically I would recommend against freezing something in a yogurt-based marinade like this, but another reader commented that she has done it successfully. Please LMK how it turns out if you try it!

      • — Jenn on July 24, 2018
      • Reply
  • What a wonderful surprise! Our family is not big fans of drumsticks but we made this recipe as written and so tasty and easy to make! Cooked perfectly & oh so flavourful!

    • — TracyV on July 21, 2018
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  • Your oven tandoori cooking technique is perfect. Only thing I did different was that I did not leave the skin on and baked/roasted 5 minutes less and broiled only 3 minutes. Then, glazed the cooked tandoori with melted ghee, lemon juice, paprika mixture. Adding you to my fave pages; thank you. Cheers!

    • — Trupti on May 29, 2018
    • Reply
  • Just finished making…… it’s delicious!!!
    Having lived in New York for many years, I have had really good Indian food… this is just as good.. will definitely be making again. Thanks for sharing

    • — Roxanne on May 12, 2018
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  • can this be made with skinless chicken pieces, especially thighs wings and legs?

    • — Jane Zirin on May 7, 2018
    • Reply
    • Hi Jane, I think skinless pieces will work; they just won’t get as crispy.

      • — Jenn on May 7, 2018
      • Reply
  • Awesome. Simply brilliant. One of the best chicken dishes I have had.

    • — Sn on May 1, 2018
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  • My family loves this recipe! We find the flavor is even better if you marinate longer! We usually grill the chicken to get that crispy outside rather than baking. Fresh ginger is definitely better, but you can use the ground ginger from the spices section and its still AMAZING! We use the marinade on everything, not just chicken!

    • — Haley Suskauer on March 6, 2018
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  • I made this recently – I did not use drum sticks, however – I used thighs and I bbq’d them. I love the char the grill adds, just intensifies the amazing flavor.. I will say that they did lack salt.. so after you take them off the grill, maybe add a spinkle of finishing salt or your favorite fresh ground sea salt, I would highly recommend Black Hawaiian Salt.. Delish! I’ve tried incorporating more recipes outside the more mainstream American Diner recipes for my family and this was a winner.. I would also consider making some naan bread, a yogurt sauce, and saffron rice to go with!

    • — Melissa Catron on March 1, 2018
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  • Awesome recipe substituted mango chutney with peach mango preserves

    • — Giulietta on February 4, 2018
    • Reply
  • How does this recipe turn out if you remove the skin from drum sticks?

    • — JC on February 3, 2018
    • Reply
    • I think it’d be fine, JC – you just won’t have that crispy skin.

      • — Jenn on February 3, 2018
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  • My family loves this dish! Preparing the chicken is very easy and I always marinate it overnight for the best flavor. When baking the chicken, I lowered the temperature to 400°F as it makes the drumsticks juicer. I also love the combination of spices and the fragrance coming from cooking them in the pan. A simply delicious and now a regular at our home.

    • — Stefanie on February 1, 2018
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  • Do you have a recommendation for a substitution for the Mango chutney? I didn’t find it at my local store today. Thank you!

    • — Glinda on January 29, 2018
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    • Hi Glinda, it’s perfectly fine to omit the chutney. However, if you feel like you need something for dipping, you could get a different flavor chutney if you can find it or a fruity salsa would work too. Hope that helps!

      • — Jenn on January 30, 2018
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  • Hi. I love your recipes! I have made this before and love it! Do you think boneless-skinless chicken thighs could be substituted using the same broiling technique as in your Broiled Spicy Chicken Thighs with Sweet & Tangy Honey Glaze?

    • — Canby on January 29, 2018
    • Reply
    • Glad you like the recipes, Canby! Yes, I think that what you’ve suggested should work. I’d love to hear how it turns out!

      • — Jenn on January 30, 2018
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  • Is there a particular brand of mango chutney that you suggest?

    • — Annie on January 7, 2018
    • Reply
    • My favorite is probably Crosse & Blackwell. Hope you enjoy the chicken!

      • — Jenn on January 8, 2018
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  • I absolutely love this recipe. My date was super impressed and he is a picky eater! All the seasons make for a party in the mouth. I make this recipe frequently, especially if I’m trying to impress someone. 😉 The only thing I have changed with this recipe is I use cubed chicken breast instead of the dark meat only because I prefer the white meat. I cut the meat into cubes so that there is more surface area for the yummy sauce to cover and the chicken cooks quicker (win win!). Love it!

    • — Lara Cobia on November 30, 2017
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  • Hello! My chicken is marinating overnight and I can’t wait to cook this tomorrow! However, I just realized that I don’t have a grill grate..can you make this in the oven on a baking sheet? Would it affect the cooking? Thank you!

    • — Stephanie on November 14, 2017
    • Reply
    • Hi Stephanie, The cook time would be the same but the skin won’t crisp up unless the chicken is cooked on a rack. (It’ll still be good – just not crispy.) Enjoy!

      • — Jenn on November 14, 2017
      • Reply
  • Looks like a great recipe. Can it be cooked on a gas grill. If so at what heat and for how long . I am usually inclined to cook with top of the grill closed

    • — Rose marie on November 13, 2017
    • Reply
    • Yes, these can be grilled; I’d grill them over medium heat for about 30 minutes. You know your grill best (and how hot it runs), but I typically grill with the lid closed. Hope you enjoy!

      • — Jenn on November 14, 2017
      • Reply
  • This recipe is so full of flavor. The spices are so well balanced. I’ve made it many times. I like it best the day it is cooked.
    I’ve never had so much success with a single website. Thanks for posting things that work, it saves us so much time!
    Toronto, Canada

    • — Janet O on September 18, 2017
    • Reply
  • Hi! This was great. everyone loved it.

    • — mehrun on August 28, 2017
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  • Awesome recipe!! I tried them and they came out very well. Thanks for sharing. However I have a question on cooking temperature, if we use frozen chicken drumsticks, which are usually tender and cook very fast, how much temperature adjustment should be made? I tried on 430F for 40 mins, it cooked well but still was wondering about temperature.

    • — Neetika on August 24, 2017
    • Reply
    • Hi Neetika, Are your drumsticks already cooked?

      • — Jenn on August 28, 2017
      • Reply
  • This is absolutely delicious! I made it both times on the gas grill. I marinated it overnight to get the full flavor. Thanks Jen for this yummy chicken recipe!

    • — Cindy on August 7, 2017
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  • Very good recipe, Jen. Thank you. The flavours are authentically Indian. I paired it with your basmati rice recipe and it was a hit!

    • — tara on July 24, 2017
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  • I made this last week because I got tired of cooking drumsticks the same old way. This recipe is delicious and not spicy at all, which was good for the kids. Everyone loved it, thanks for a very enjoyable meal.
    The naan bread sounded too good, so I had to make that as well. Hey, look everyone, I can make naan bread. I couldn’t believe I could actually make real naan bread. Everyone at the table made sure they had seconds among the oohs and aaahs. I spread half of them with homemade garlic butter. Mmmmmmm

    • — Mary on June 28, 2017
    • Reply
  • Hi Jenn,
    I made this today for Father’s Day. My son and son-in-law were fighting over the leftovers. My husband grilled it on the barbeque. We will be making it again very soon. I garnished it with mint instead of cilantro because my Turkish son-law is not a big fan of cilantro.
    Thank you Jenn for your great recipes.
    Karen. Oakville, Ontario, Canada.

    • — Karen Rusk on June 18, 2017
    • Reply
  • Hi Jenn! As always, a fabulous recipe! I thought I’d share a time-saving shortcut, for readers who have this dish in a regular rotation.

    The marinade freezes beautifully; you just need quite small airtight containers and to know how much chicken is used for each meal. My measurement is based on 6-8 legs or thighs per meal.

    I double the entire marinade recipe. For my use, I can get four batches of marinade, again for 6-8 chicken pieces. Each individually-frozen batch is just shy of 3 oz (yes I use a scale). So today’s double batch will give me enough marinade for tonight’s dinner, plus 3 more batches to go into the freezer for future meals.

    Prep time is now virtually zero. Just thaw and start marinating per instructions.

    • — Vicky on June 5, 2017
    • Reply
    • Great tip, Vicky. Thank you!

      • — Jenn on June 5, 2017
      • Reply
  • Made this with chicken thighs and it was great! Did not need to put it under broiler at the end, as the skin was already nice and crispy. Served with the basmati rice pilaf and cucumber salad – definitely a hit!

    • — Tracy on June 4, 2017
    • Reply
  • How would this work with thighs – bone-in or boneless?

    • — Sharon on June 3, 2017
    • Reply
    • Yes, it would work with either. If you choose boneless, they won’t need to cook for quite as long.

      • — Jenn on June 4, 2017
      • Reply
  • I made this tonight for dinner for my husband and myself, and once again, Jennifer’s recipe was absolutely delicious! You can NEVER go wrong with anything from her website.
    THanks for another lip smacking meal. Will definitely make the minted cuke salad next time as accompaniment.

  • Wife doesn’t like tandoori as much as I do, but this is one recipe we both enjoy, and it’s pretty easy as well. The chutney really puts it over the top. We had the mint-cucumber salad on the side, which was a treat.

  • I forgot all about the chutney, but the drumsticks were absolutely delicious, even though I started late and they only marinated for about 1.5 hours. I also removed the skin and we didn’t miss it one bit. We didn’t need as much chicken so I used a little more than a pound and halved the rest of the ingredients, which amounted to perfect portions. Great recipe. Thanks!

  • Hello Jennifer! You are the go to in our home! Thank you! Can I use 3 big chicken breasts? That’s all I have..My hubby asks “Is it a Segal night”? It’s time!!! We are so thankful for your recipes!! X and a O

    • So glad you all enjoy the recipes and I’m flattered that there are “Segal nights” in your house :)! I’m assuming you’re referring to bone in breasts? If so, it should work; just start checking them for doneness after about 35 minutes. enjoy

  • This dish turned out perfectly for me – doesn’t happen often! I was worried I wouldn’t like the flavor (I’ve never had chutney)or that it wouldn’t end up as beautifully as the photos. I really appreciate the step by step to read through. Awesome! Thank you Jenn!

  • How do I adjust the cooking time and/or oven temperature if I’m using chicken wings? How many wings will I need for the recipe?

    • Hi Rupal, I’d still buy 4 pounds of wings (so same as the drumsticks)and keep the oven temp the same. They should take slightly less time– I’d check them at about 35 minutes (and then broil them as the recipe indicates).

      • Thank you! This is great recipe. I’ve made it several times and it never fails to please ?

  • My family loved this meal even though I forgot the mango chutney. I substituted curry powder and ginger paste then marinated it overnight. It was still delicious!

  • I love this recipe– the only change I made was to leave out the cayenne –just the right amount of heat with the ginger and garlic for my family. The crispy skin is delicious and we gobbled up the mango chutney!

  • I made these as part of a “Once Upon a Chef” themed dinner club. We have been meeting monthly for 15 years, and this was very high on the list for best entree. Everyone raved about these. I used half large drumsticks and half boneless thighs folded onto themselves(cooking for 10 people so a triple recipe). I thought the time and temp seemed excessive, but 2 meat thermometers proved me wrong. So happy we have some left over. Made a great post walk snack yesterday.

  • I made these wih the minted cucumber salad and served with multicolored store bought vegetable chips for an impromptu super bowl gathering at our house that my husband decided to hold 6 hours in advance. The drumsticks marinated for only a few hours and the recipe was a great success. Two of my guests were Indian and raved about the chicken, another “did not eat cucumber” until he tried the salad from his girlfriends plate and ended up going for seconds. Very grateful to you Jen!

  • I would like to make this with chicken thighs. How long would you suggest I bake them?

    • Hi Cheryl, are the thighs with or without bones?

      • With the bones.

        • I think it should take about the same amount of time.

  • Fantastic recipe!

  • I’ve been wanting to try this for some time now and finally made it tonight. Can I just say that the smoke in my apartment was totally worth it! I think and my husband thinks it’s probably the best chicken recipe we’ve had. I can’t count how many times he sad “mmmm” as he was eating. I made it with the rice and cucumber salad, amazing! Thank you for this wonderful recipe! I was wondering how this chicken would cook on the BBQ? Low and slow?

    • So glad you and your husband enjoyed it, Daniella! Yes, low and slow on the BBQ. Please lmk how it turns out if you try it that way.

  • I made exactly as written but I halved the whole recipe, was fantastic! Next time I might add just a little more salt out of personal preference. I was worried about the high temp with cook time would make the chicken dry but it certainly was not. Thanks for another great recipe!

    • — Brigette Durocher
    • Reply
  • What temperature do you bake these at?

    • — Fiona Ballantyne
    • Reply
    • Hi Fiona, They get baked at 450°F. Enjoy!

  • I made this recipe as is. No subs other than lime for lemon. I marinated it for about 20 hours. My husband liked it so much he told me to make it again! And we didn’t even use any chutney or other sauce. Served it with a side of veggies, naan (storebought) and yogurt. I will make this again!

  • This is our new favorite chicken dish! We have an Indian roommate and she ate this and the minted cucumber salad with her hands – an ultimate compliment! I didn’t change a thing, and I’ll always cook exactly as is! Thanks, Jenn!

  • This has now become my go-to recipe for chicken on the grill!!! Love it…..so easy and so very flavorful.

  • This recipe has become a family favorite that I know make weekly. I left the salt out of the recipe and could not see a difference in the taste. The first time I made it the store only had peach chutney so I used that – very delicious.

  • This chicken was delicious! I didn’t change anything with the recipe, but I was short on time and ended up using a premade mango salsa vs. the chutney. It complimented the chicken nicely.

  • Love this recipe! My family asks me to make it all the time. Perfect with the basmati rice pilaf!

  • Just ate this and it was lovely. i used chicken wings and cooked it for 10 mins less. my boyfriend made keema saag. we served it with raita and naan. it was a really nice combo?. very happy, and full. thanks for the recipe.

  • Excellent!

  • I’m Indian and have cooked many chicken dishes. Though I really liked the cooking method for this recipe, I didn’t find the flavor as “Indian” as I would like. I think the lime zest and lime juice give it a slightly sweet and Latin flavor…which is fine, but I want it to taste more Indian. My husband suggested using lemon juice instead, which is more commonly used in Indian dishes. I also plan to increase the turmeric, cayenne pepper, and maybe add a tbsp of tomato paste? to give it more red color.

    • I’d love to hear how it turns out with your tweaks!

  • Can this chicken be cooked on a Webber grill instead of an oven?

    • Definitely– enjoy!

  • 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?

    • 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!

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

  • 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.

  • 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

    • 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.

      • 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

  • 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!!!

  • 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!

  • 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
    • Reply
  • 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!

    • 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
      • Reply
  • 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.

  • 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?

    • 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.

  • 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.

  • 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.

  • This chicken is absolutely amazing!

  • 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.

  • 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!

    • 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!

  • 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.

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

  • 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.

  • 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

  • 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.

  • Yum, yum, yum
    wonderful flavor, stopped me from downing a burger and I feel good good good!!!

    Klyn

  • 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.

  • 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!

    • You can Alka, but the crispy skin is the best part of this recipe :).

  • 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!

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

      • 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! 🙂

        • 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!)

  • 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!!!

  • 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.

  • 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. ??????

  • 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.

  • Absolutely easy and delicious.

  • 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.

  • Hi Can I bake it in the toaster oven? If yes please tell me the temperature and the cooking time. Thanks?

    • 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!

  • Is this tandori chicken really spicy?

    • Not too spicy, Deann — my kids eat this.

  • 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!

    • 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.

  • 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.

    • 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.

  • 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!

  • 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.

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

    • Hi Kate, Oven temp is 450°F.

  • 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.

  • 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!

  • 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!!

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

  • 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.

    • Hi Vi, I would not freeze a yogurt based marinade. You can, however, freeze oil based marinades.

  • Can I cook the Tandoorie Chicken Drumsticks with NO SKIN

    • Hi Vi, Yes, but you’ll miss the crispy skin, which is the best part 🙂

  • Hi,
    Can lime juice and zest be substituted for lemon? Also, how can you tell whether a rack is oven safe? Thanks.

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

  • Is it okay to substitute Greek yogurt with regular yogurt or the taste will be different?

    • Hi Sabeen, I’d stick with Greek yogurt as it will coat the chicken better.

  • 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).

    • 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!

  • 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.

    • Hi Nina, Unfortunately, there’s no good sub for the yogurt in this recipe. Sorry!

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

  • 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.

  • This looks great! Would it work as well with other chicken parts, like wings or breast?

    • Hi Jane, I think it would work well with wings — breasts might dry out.

  • 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!

    • Hi Mary, So glad you’re enjoying the recipes! They would be delicious as an appetizer!

      • 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

        • 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 🙂

  • 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.

  • 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.

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

  • Hello,

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

    Thank you!

    • Hi Kristina, The nutritional data has been added underneath the recipe. Hope you enjoy the dish.

  • 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!

  • 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

  • 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.

  • 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!

    • Hi Sandi, Fresh ground is always better. Hope you enjoy!

  • 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.

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

  • 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
    • Reply
  • 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.

  • 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

  • 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.

    • 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!

  • 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?

    • 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!

      • 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.

  • 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!

    • Hi Ana, Yes, just reduce the marinating time to 20-30 minutes. Please come back and let me know how it turns out 🙂

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

  • 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!

    • So glad you all enjoyed it, Gail!

  • 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 🙂

  • 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!

    • So glad you enjoyed, Melissa!

  • 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.

  • 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.

  • 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.

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

  • 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

  • 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!

    • Thanks for being the first to review, Michelle. Love your idea to serve with raita.

  • 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
    • Reply
  • Any suggestion on what I can substitute the yogurt with since I have a dairy allergy?

    Thanks so much

    • Hi Annie, Could you use a non-dairy yogurt?

  • Hi Jenn,

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

    Kathy G

    • Hi Kathy, I haven’t but think it would work just fine — cook time would be about the same.

  • Can you cook this recipe on the outside grill?

    • Yes, absolutely!

  • How would we do this for breast meat? straight substitution? looks yummy.

    • 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 🙂

      • 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.

  • Can I use Tandori powder that they sell in the indian grocery store?

    • 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.

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

    • 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.

  • My family doesn’t really like drumsticks. Would like to try this with thighs. How would that effect the cooking time (if at all)?

    • Hi Tracy, Cook time should be about the same. Hope you all enjoy!

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