Tandoori chicken drumsticks

Indian-style tandoori chicken drumsticks served on a bed of coconut rice with a wedge of lemon.

  • 30 mins cooking
  • Serves 4
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Tandoori chicken drumsticks
  • 1/4 cup (75g) tandoori paste
  • 1/4 cup (70g) yoghurt
  • 8 chicken drumsticks (1.2kg)


Tandoori chicken drumsticks
  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Combine paste and yogurt in large bowl, add chicken; turn to coat chicken in marinade.
  • 3
    Place chicken on oiled wire rack over large baking dish. Cook, uncovered, 25 minutes or until cooked through.
  • 4
    Serve chicken with coconut rice, if you like.

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