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


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; 21 g total fat; 8 g saturated fat; 5 g polyunsaturated fat; 7 g monounsaturated fat; 104 mg cholesterol; 614 mg sodium. 436 mg potassium; 15 g carbohydrates; 3 g fiber; 7 g sugar; 19 g protein; 0 g trans fatty acid; 313 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 26 mcg folate; 0 mcg vitamin b12; 99 mg calcium; 2 mg iron;