Tandoori Chicken Drumsticks and Roasted Red Onions

This tender roasted chicken recipe is packed with warm spices including garam masala. The Indian spice blend varies regionally but usually includes a mixture of cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns.

sheet pan of Tandoori Chicken Drumsticks and Roasted Red Onions
Photo: Blaine Moats
Prep Time:
20 mins
Marinate Time:
4 hrs
Roast Time:
40 mins
Stand Time:
10 mins
Total Time:
5 hrs 10 mins


  • 1 cup plain low-fat yogurt (not Greek)

  • 3 tablespoon canola or corn oil, divided

  • 2 tablespoon lemon juice

  • 2 tablespoon grated fresh ginger

  • 2 tablespoon minced garlic

  • 4 teaspoon ground cumin

  • 1 tablespoon + 1/4 tsp. kosher salt

  • 1 tablespoon ground turmeric

  • 2 teaspoon ground coriander

  • 2 teaspoon garam masala

  • teaspoon cayenne (or more to taste)

  • 12 chicken drumsticks (3 1/2 to 4 lb.)

  • 4 tablespoon unsalted butter, melted

  • 2 large red onions, peeled and cut lengthwise into 8 wedges each

  • ¼ teaspoon black pepper

  • Lemon wedges


  1. For marinade, in a medium bowl combine yogurt, 2 Tbsp. of the oil, the lemon juice, ginger, garlic, cumin, 1 Tbsp. of the kosher salt, the turmeric, coriander, garam masala, and cayenne pepper.

  2. Using a paper towel to help grip, remove and discard skin from drumsticks. Make 3 or 4 slits 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 slits. Refrigerate bag 4 to 6 hours (not more).

  3. Preheat oven to 450°F. 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.

  4. While chicken is roasting, gently toss onion wedges with the remaining 1 Tbsp. of oil and arrange on a foil-lined 15x10x1-inch baking pan. Season with the remaining 1/4 tsp. kosher salt and the black pepper.

  5. Turn chicken, brush with remaining butter, and return to oven with the pan with the onions. Roast both 20 to 30 minutes or until chicken juices run clear (at least 175°F), and onions are charred and crisp-tender. Transfer chicken to platter; let stand 10 minutes. Serve chicken with onions and lemon wedges.

Nutrition Facts (per serving)

323 Calories
21g Fat
15g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 323
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 40%
Cholesterol 104mg 35%
Sodium 614mg 27%
Total Carbohydrate 15g 5%
Total Sugars 7g
Protein 19g
Vitamin C 24.3mg 122%
Calcium 99mg 8%
Iron 1.9mg 11%
Potassium 436mg 9%
Folate, total 25.9mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles