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Tandoori Chicken Drumsticks with Coriander & Chilli Chutney

I had one lonely packet of drumsticks that needed using up and I fancied something really tasty, so came up with this delicious recipe. This marinade is amazing and would work beautifully on any cut of chicken. For chicken breasts, reduce the cooking time to 20-25 minutes. The green coriander chutney is not necessarily essential but boy did it take this dish to the next level.

Serves 4


10 chicken drumsticks

1/4 red onion - finely sliced

Lemon wedges

Marinade ⠀

2 tablespoons Greek Yogurt ⠀

3 cloves crushed garlic ⠀

1 thumb sized piece of ginger grated ⠀

1 red chilli - finely chopped

2 teaspoons honey

4 teaspoons of Tandoori spice mix


1/2 teaspoon ground cinnamon⠀

2 teaspoon ground cumin⠀

1 teaspoon ground coriander⠀

1 teaspoon smoked paprika⠀

Juice of 1/2 lemon ⠀

1 chilli finely chopped (optional)⠀

Green Coriander Chutney

1 small bunch fresh coriander

1 clove garlic

1 green chilli

1/2 teaspoons ground cumin

Juice 1/2 lemon

1 teaspoon honey

2 tablespoons olive oil

Salt & pepper


Mix the marinade ingredients together in a bowl. Add the chicken and leave for 30 minutes or overnight.

Preheat the oven to 210 degrees (conventional) 190 degrees (fan)

Add the chicken to a large roasting tin, season and drizzle with a little oil. Roast for 35-40 minutes.

Blitz the chutney ingredients together and drizzle over the chicken. Sprinkle with red onion and serve with lemon.

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