Chicken Drumsticks with Ginger and Turmeric is a recipe that’ll have your taste buds doing a happy dance. This dish combines the warmth of turmeric, the zestiness of lemon, and the zing of ginger to create a flavor explosion you won’t forget. It’s a simple yet incredibly delicious way to add some excitement to your chicken game.
About the Recipe
If you’re looking for a fuss-free recipe that delivers big on taste, these chicken drumsticks are your answer. The marinade is a true flavor bomb, infusing the chicken with a mouthwatering blend of spices and aromatics. Plus, the whole recipe comes together with minimal effort, making it a weeknight dinner win.
Why You’ll Love This Recipe
There’s so much to love about this recipe. The marinade is what really sets it apart – the combination of yogurt, lemon juice, turmeric, ginger, and garlic creates an irresistible flavor that permeates every bite. And the best part? It’s an incredibly easy dish to whip up, even on busy nights.
Chicken Drumsticks with Ginger and Turmeric
Cooking Tips
For maximum flavor, be sure to let the chicken marinate for at least 2 hours (or up to overnight). This allows the spices and aromatics to really sink in. Also, don’t skip the lemon wedges for serving – that bright pop of citrus is the perfect complement to the rich, spiced chicken.
Serving and Storing Suggestions
These drumsticks are best served hot and fresh out of the oven. They make a fantastic main dish for 2-3 people. Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat in the oven or microwave until piping hot.
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Chicken Drumsticks with Ginger and Turmeric
Ingredients
- 5 to 6 Chicken Drumsticks
- 1/2 cup Plain Yogurt
- 1/4 tsp Lemon Juice
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Seeds
- 1/2 tsp Red Chilli Powder
- 1 clove Garlic (finely chopped)
- 1/4 inch Ginger (grated)
- Lemon Wedges (few, to serve)
Instructions
- Combine the yogurt, lemon juice, turmeric powder, cumin seeds, red chilli powder, garlic and ginger in a bowl.
- Make a couple of incisions on the drumsticks and rub the marinade all over.
- Cover and keep aside in the fridge for 2 to 4 hours minimum.
- Remove and transfer to a baking tray lined with parchment paper.
- Place it in a preheated oven at 200C/400F and bake for 30 to 40 minutes, turning once or twice until cooked.
- Remove and cool.
- Serve hot with lemon wedges.
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Frequently Asked Questions
Can I use chicken thighs instead of drumsticks?
Without a doubt. Chicken thighs would work great with this marinade too. Just keep an eye on the baking time as thighs may need a few minutes less than drumsticks.
Does the marinade time really matter?
Yes, the marinade time is important for letting all those delicious flavors really soak into the chicken. Aim for at least 2 hours, but overnight is even better if you can swing it.
Can this be made ahead of time?
You can without a doubt marinate the chicken ahead of time – that’s actually preferable to let it soak up all those yummy flavors. Just keep the marinated chicken covered in the fridge until you’re ready to bake.
How spicy are these chicken drumsticks?
This recipe has just a hint of heat from the chili powder, but you can easily adjust the spice level. For more kick, add a pinch of cayenne pepper or use a hotter chili powder. Or for less heat, merely reduce the amount of chili powder.
What sides pair well with this dish?
These flavorful drumsticks would be fantastic with basmati rice, fresh naan bread for soaking up the juices, a crisp green salad, or roasted veggies like cauliflower or potatoes. The options are endless.
1 comment
I was going through your recipes on chicken.
To make tantoori chicken what is the position of switches is not clear.I am using samsung micro oven.
It is confusing some books mention convection mode or combination mode etc
If you keep in high rake
what is the mode
1.Microwave + tantoori mode
or
2.Microwave+convection mode
or
only tranroori mode
or only convection mode