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Spicy Masala Chicken Drumsticks Recipe

Spicy Masala Chicken Drumsticks

Yogurt-marinated chicken drumsticks are coated in ginger, garlic, chili, coriander, cumin, turmeric, and garam masala before being oven-baked until juicy and beautifully browned.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 3 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 8 drumsticks, about 2½–3 lb total Chicken drumsticks
  • ½ cup Plain yogurt
  • 1½ tablespoons Lemon juice
  • 1½ tablespoons Ginger-garlic paste
  • 1½ tablespoons Vegetable oil
  • 1½ teaspoons Kashmiri chili powder or mild paprika
  • ½–1 teaspoon Cayenne pepper
  • 1½ teaspoons Ground coriander
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garam masala
  • ½ teaspoon Ground turmeric
  • 1 teaspoon Salt
  • ½ teaspoon Freshly ground black pepper
  • ½ teaspoon, optional Chaat masala
Garnish and Serving
  • 1 tablespoon Chopped cilantro
  • As needed for serving Lemon wedges

Method
 

Step-by-Step
  1. Pat the drumsticks dry, then make 2–3 deep slashes in the thickest parts of each piece. The cuts help the yogurt marinade reach farther into the meat.
  2. In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, vegetable oil, Kashmiri chili powder or mild paprika, cayenne, coriander, cumin, garam masala, turmeric, salt, black pepper, and optional chaat masala.
  3. Add the drumsticks and coat them thoroughly, working the marinade into every slash. Cover the bowl and refrigerate for at least 2 hours, or overnight for fuller flavor.
  4. Take the chicken from the refrigerator and let it sit for about 20 minutes while the oven heats to 425°F (220°C). Arrange the drumsticks on a foil-lined, lightly oiled baking sheet or on a rack set over the sheet.
  5. Bake for 35–45 minutes, turning the drumsticks once halfway through cooking. Check the thickest part with a thermometer; it must reach at least 165°F (74°C).
  6. For deeper browning, broil the drumsticks for 2–3 minutes at the end, watching closely. Rest the chicken for 5 minutes, then garnish with cilantro and serve with lemon wedges.

Notes

A rack improves airflow and helps the marinade brown rather than steam. Drumsticks are safe at 165°F, although many cooks prefer 175–185°F for especially tender dark meat. Do not substantially increase the lemon juice during a long marinade because the exterior may become overly sour and soft.