Our version of the Indian restaurant staple has an easy spiced yogurt marinade and roasts in a hot oven with wedges of onion. Serve with basmati rice and mango chutney.

Source: Midwest Living


Recipe Summary

20 mins
5 hrs


Ingredient Checklist


Instructions Checklist
  • For marinade: In a medium bowl, combine yogurt, 2 tablespoons of the oil, the lemon juice, ginger, garlic, cumin, 1 tablespoon of the kosher salt, the turmeric, coriander, garam masala and cayenne pepper.

  • Using a paper towel to help grip, remove and discard skin from drumsticks. Make 3 or 4 slashes in the meaty part of each drumstick. Place chicken in a large resealable plastic bag set in a shallow dish. Add marinade, seal bag and rub the marinade over chicken and into the slashes. Refrigerate bag 4 to 6 hours (not more).

  • Preheat oven to 450°. Line a 15x10x1-inch baking pan with foil; place a rack over foil and lightly grease the rack. Shake excess marinade from chicken and arrange chicken on rack. Brush chicken with half the butter; roast 20 minutes.

  • While chicken is roasting, gently toss onion wedges with the remaining tablespoon of oil and arrange on a foil-lined 15x10x1-inch baking pan. Season with the remaining 1/4 teaspoon kosher salt and the black pepper.

  • Turn chicken, brush with remaining butter, and return to oven with the pan with the onions. Roast both until chicken juices run clear (at least 175°), and onions are charred and crisp-tender, 20 to 30 minutes. Transfer chicken to platter; let rest 10 minutes. Serve chicken with onions and lemon wedges.

Nutrition Facts

323 calories; fat 21g; cholesterol 104mg; saturated fat 8g; carbohydrates 15g; mono fat 7g; poly fat 5g; insoluble fiber 3g; sugars 7g; protein 19g; vitamin a 312.5IU; vitamin c 24.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 3.8mg; vitamin b6 0.4mg; folate 25.9mcg; vitamin b12 0.5mcg; sodium 614mg; potassium 436mg; calcium 99mg; iron 1.9mg.