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.




  • 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; 21 g total fat; 104 mg cholesterol; 614 mg sodium. 15 g carbohydrates; 19 g protein;