Tandoori Chicken Drumsticks

I added a new recipe to Lifterly and thought I’d share it here as well 🙂 Enjoy!


  • 8 chicken drumsticks
  • Marinade
    • 1 cup plain non-fat greek yogurt
    • juice of 3 limes
    • 2 tbsp ground turmeric
    • 1 tbsp ground coriander
    • 1 tbsp cumin seeds
    • 1 tbsp paprika
    • dash of cayenne pepper
    • 3 cloves of garlic, crushed under a knife, then chopped finely
    • 1/2 cup fresh cilantro, chopped
    • 1 tsp salt
  • Garnish
    • 1 onion, sliced into 1/2 inch thick slices
    • sliced lemon, cut into wedges
    • 1/2 cup fresh cilantro, chopped


Mix all the marinade ingredients together in a large bowl until smooth and evenly colored. Throw the drumsticks and the marinade into a large ziplock bag or tupperware container. Shake it up, until the marinade has completely coated all the drumsticks.

Let the drumsticks marinate in the refrigerator anywhere from 2 to 24 hours (I prefer to wait the whole day, but the dish is very good with less marinating as well.)

When you are ready to cook the chicken, heat a gas grill to medium heat & prepare your garnish ingredients.

Remove the chicken legs from the marinade and place them on the grill with at least a half inch of space between them. Also place the onion slices on the grill. Let the chicken legs and onion slices cook for about 15 minutes and then flip them over. Let them cook for another 15 minutes, or until the chicken is charred on the outside and cooked all the way through (The meat will not be pink, juices will run clear, and the inside temperature should be above 165 degrees.)

Remove the legs from the grill and place on a serving dish. Top with lemon wedges, grilled onion slices, and fresh cilantro.



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