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Archive for the category “Chicken Drumstics”

Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks

Yummy chicken legs grilled until moist and tender with a crispy browned surface. So simple but it allows the original chicken taste to come through with a touch of spicy and tangy flavor.

It can be a very good side dish or can be served in hi teas.


  • 8 chicken drumsticks or 4 whole chicken legs (skinless)
  • 1 cup plain yogurt
  • 2 garlic cloves, finely chopped
  • 1 tbsp grated ginger
  • 2 tbsp lemon juice
  • 1 tsp all spice powder
  • 1 tsp paprika
  • 1/2 tsp red chilly powder
  • 1 tsp salt or per taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Freshly ground pepper, to taste


  1. In a large bowl, mix together the yogurt, garlic, ginger, lemon juice, all spice powder powder, paprika, red chilli powder,cumin and coriander, salt and pepper.
  2. Make a few incisions into each piece of chicken. Add chicken to yogurt mixture and toss to coat. Cover and let marinate, in fridge, about 4 to 8 hours.
  3. Preheat grill to medium high. Oil grill.
  4. Add chicken to grill. Reduce heat to medium. Cover. Grill chicken drumsticks until cooked through, juices run clear and meat no longer pink, turning frequently, about 20 to 25 minutes, depending on thickness of drumsticks. If using whole chicken legs, grill about 35 to 40 minutes.
  5. Enjoy  with yogurt sauce. 🙂

Spicy Baked Drumsticks & Potatoes

 Baked Chicken drumsticks


  • 8 chicken drumsticks (1.5 lbs.), rinsed
  • 3 large potatoes, cut in quarters
  • 4 Tbsp. olive oil
  • 1 tbsp lemon zest
  • 5 tbsp lemon juice
  • 1 fresh red chili, chopped finally
  • 4 garlic cloves, minced
  • 1 1/2 tsp. dried thyme
  • 1 tsp salt
  • 1/2 tsp red chilli flakes
  • 1/2 tsp freshly ground black pepper

baked chicken drumsticks 3Method

  1. Prick chicken with a fork. Place olive oil, lemon zest, lemon juice, fresh red chili, minced garlic, thyme, salt, black pepper & red chilli flakes in a large bowl and mix chicken very well.
  2. Cover and refrigerate chicken to marinate for 2 hours
  3. When ready to bake, preheat oven to 375 degrees F.
  4. Place drumsticks in a greased baking dish and add peeled and quatered potatoes. Sprinkle generously with salt, pepper and thyme. Drizzle with olive oil and toss everything to coat.
  5. Bake for 45-55 minutes, or until the juices run clear and potatoes are done.
  6. Serve immediately with dinner rolls or a bed of corn rice.

Baked chicken drumsticks 2

Crispy Baked Drumsticks


  • Chicken drumsticks ½ kg
  • Crushed garlic 1 tsp
  • Oil 2 tbsp
  • Chili powder 1 tsp
  • Allspice 1 tsp
  • Lemon juice 2 tbsp
  • Salt 1 tsp
  • Black pepper ½ tsp
  • Chili powder 1 tsp
  • Bread crumbs as required
  • Baking powder ½ tsp


  1. Prick drumsticks well.
  2. Marinate drumsticks with salt, pepper, allspice, garlic, chili powder and lemon juice.
  3. In another bowl mix baking powder, bread crumbs and extra chili powder.
  4. Coat marinated drumsticks with this mixture, place on a baking sheet, drizzle with melted butter.
  5. Bake in a preheated oven for 30 minutes, serve with garlic bread and garlic sauce.


Ingredients for garlic sauce

  • Yogurt   1 cup
  • Garlic paste        ½ tsp
  • Salt and white pepper   ¼ tsp each

    Mix altogether

Baked Kalmi Kabab

Kalmi Kabab

Kalmi Kabab



  • 12 Chicken drumsticks
  • 1/2 cup of  chick pea flour
  • 4 heaped tbs of cream
  • 1/4 tsp  garlic powder
  • 1/4 tsp  ginger powder
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 6 dry red button chillies
  • 3 green cardamoms
  • 1 black cardamom
  • 3-4 cloves
  • ½ inch cinnamon stick
  • 1 Strand mace
  • 8 whole black pepper
  • ½ cup of Greek style thick yogurt or hung curd
  • 1 egg white
  • 2 tbsp lemon juice
  • 1 tsp of salt or as taste


  1. Wash and clean chicken pieces well.
  2. Make deep incisions in every piece so that the marinating juices can be well soaked.
  3. Dry roast the coriander seeds, cumin seeds, button chillies,whole black pepper, cardamoms,mace, cloves and cinnamon. Dry grind them in coffee grinder or food processor.
  4. On a medium flame, slowly dry roast the chick pea flour, about 4-5 mints.
  5. In a big mixing bowl, whisk chick pea flour, curd, creme , dry grounded powder, salt, lemon juice  and egg white. Marinate the chicken at least 2 hours or overnight.
  6. Preheat oven at 200 C .
  7. Place wire rack on aluminum foil cover a flat baking tray; place the marinated chicken pieces on it.
  8. Bake in pre-heated oven for about 15-20 minutes.
  9. Take out the tray; baste the chicken with some melted butter or ghee and then flip the sides. Transfer this again to the oven and bake further 20 -25 mints.
  10. Check if the chicken pieces are done by pricking with a knife.
  11. Serve hot with onion and lemon wedges on side.



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