Ingredients
- 1 1/2 cups plain whole-milk yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 2 1/2 teaspoons grated fresh ginger
- 5 garlic cloves minced
- 1 tablespoon garam masala
- 1 1/2 tablespoons Kashmiri chili powder
- 1/2 teaspoon cayenne pepper optional, adjust to taste
- 1 1/4 teaspoons turmeric powder
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 2 1/4 teaspoons ground coriander
- 1 teaspoon salt
- 2 1/2 pounds chicken drumsticks bone-in and skin-on
- Fresh cilantro chopped (for garnish)
Instructions
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, ginger, garlic, garam masala, Kashmiri chili powder, cayenne pepper, turmeric, cumin, paprika, coriander, and salt.
- Add the chicken drumsticks and toss well to coat. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
- Preheat your oven to 350°F. Line a baking sheet with foil and place a wire rack on top for better air circulation.
- Arrange the marinated chicken on the rack in a single layer. Bake for 20 minutes, then baste the chicken with some of the reserved marinade and bake for another 10 minutes.
- Increase the oven temperature to 450°F and bake for an additional 10 minutes until the chicken is lightly charred in spots.
- Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
