Air fryer recipe · Starters
Tandoori Chicken Drumsticks
Juicy, deeply spiced drumsticks with crackly charred skin straight from the basket.
- 50 minTotal time
- 200°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 240kcal
- 36.3 gprotein
- 6.1 gcarbs
- 7.9 gfat
- 2.1 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken drumsticks6 pieces
- Thick curd4 tbsp
- Tandoori masala2 tbsp
- Ginger-garlic paste1.5 tbsp
- Lemon juice2 tbsp
- Kasuri methi1 tsp
Method
Score the drumsticks
Make 2 to 3 deep slashes into each drumstick down to the bone. The cuts let the marinade reach the centre and open up the thick meat, so it cooks evenly all the way to the core near the bone.
Apply the marinade
Rub the curd, tandoori masala, ginger-garlic paste, lemon juice and crushed kasuri methi into every slash and crevice. Chill for at least 3 hours so the colour and flavour set deep into the meat, not just on the surface.
Preheat and arrange
Preheat the air fryer at 200°C for 4 minutes so the skin starts crisping the moment the drumsticks go in. Place them with space between each one and brush with a little oil for even browning.
Air-fry and char
Turn the drumsticks every few minutes for even colour and brush once with a little oil near the end. Air fry at 200°C for 25 min until the juices run clear and the skin is blistered with no pink at the bone.
