This is for you Ani !! I’m sorry it took me so long to get to this recipe. This baked chicken drumsticks is my healthy take on the traditional favorite tandoori chicken. This is not basted with butter or ghee yet the chicken is grilled to perfection on the outside yet moist and succulent in the inside.
It’s an easy appetizer or can be whipped quickly for a weeknight dinner. Paired with a salad or grilled veggies, it’s perfect for a healthy dinner. Without much adieu, the recipe follows:-
- Chicken drumsticks – 4 to 6 pieces
- Plain nonfat Yogurt – 1/4th cup (one-fourth)
- Buttermilk – 1 cup
- Lemon juice – 2 tbsp
- Ginger-Garlic paste – 1 heaped tbsp
- Green chili paste – 1 tsp (optional)
- Red chili powder- 1/2 tsp (half)
- Tandoori masala – 2 tbsp
- Garam Masala – 1 tsp
- Oil spray or oil – 2 tsp
- Salt to taste
Wash and pat dry the chicken. Make slits with a knife. Keep aside.
Make sure the drumsticks are in room temperature before throwing them in the oven. Once ready and in room temperature, arrange them in a rack on a baking sheet lined with foil. Baking it on the rack makes sure the air circulates all around and helps not only in cooking faster but also evenly.
After 40 minutes, crank up the heat to 425*F. Bake it for another 10 minutes. The chicken should be nicely cooked. You can use a meat thermometer and upon inserting it should read above 165.
Sprinkle it with lime juice. Serve hot !!
Note: I used traditional nonfat yogurt but you can use full fat. For best results the marinating time should not be less than atleast 4 hours. On multiple occasions I’ve marinated the chicken and left it in the fridge for a quick weekday dinner. So it’s safe to leave in the fridge for 24 to 36 hours. Instead of using oil, I sprayed the chicken with canola oil spray but you could brush it with regular oil. Once the chicken is cooked you could also put it under the broiler for 5 to 7 minutes for extra charred look. The temperature and time varies between ovens, so adjust your time and temperature accordingly.