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Grilled Chicken Tikka Drumsticks

Grilled Chicken Tikka Drumsticks

An easy grilled chicken dish flavored with some classic Indian spices, served with a side of seasonal roasted vegetables and a yogurt dip
Cuisine Indian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 -5 people
Author Shinta


  • 6 chicken drumsticks skinned
  • For the marinade:
  • 1 tablespoon full-fat yogurt
  • 1 teaspoon Kashmiri chilli powder see notes
  • 1/2 teaspoon turmeric powder haldi
  • 1/3 teaspoon chaat masala
  • 1/2 teaspoon garam masala see notes
  • Juice of half a lime
  • 1 teaspoon ghee can be replaced with melted butter
  • salt to taste
  • 1 teaspoon ginger and garlic paste see notes
  • For the yogurt dip:
  • Finely diced cucumber
  • 1/3 cup Greek yogurt
  • 1/4 teaspoon cumin seeds
  • 1 tablespoon goats cheese can be replaced with sour cream
  • For the roasted vegetables:
  • 3 medium sized potatoes skinned and cut into cubes
  • 2-3 asparagus stalks cut into 1" pieces
  • 1 carrot skinned and cut into cubes
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon good quality olive oil
  • Optional: A teaspoon of truffle oil to finish the dish


  • Clean the chicken drumsticks and pat them dry on a kitchen towel.
  • Combine all the ingredients listed under marinade and transfer to a large food-safe zip lock bag.
  • Add the chicken legs to the bag and seal the bag.
  • Toss the marinade with the chicken, making sure the chicken is well coated in the marinade.
  • Keep the bag with the marinated chicken in the fridge for at least 30 minutes.
  • In the mean time, preheat your oven to 190 C, and prepare the roasted vegetables.
  • In a baking pan lined with foil, add the potatoes and oil.
  • Toss the potatoes in the oil and let it bake for 10 minutes.
  • After the 10 minute mark, add the asparagus, carrots, paprika, salt, and toss it with the baked potatoes.
  • Return to the oven for 10 minutes more, until the potatoes are golden, and the carrots are just baked.
  • Serve the roasted vegetables with a finish of truffle oil.
  • Prepare the yogurt dip:
  • In a pan on the stive top, lightly roast the cumin seeds for a minute.
  • In a mixing bowl, mix together all the ingredients for the dip and garnish with the roasted cumin.
  • Prepare the chicken:
  • Preheat your grill (I used a stove-top grill pan).
  • Add the marinated chicken and cook on all sides for a total of 30 minutes on medium heat, until done.
  • Let the chicken rest before serving.
  • Serve with a side of roasted vegetables and yogurt dip.


Kashmiri chilli powder is what I use for most of my recipes that call for chilli powder. It has a vibrant red color, but adds a very mild heat. Paprika would be a close substitute if you are unable to find this.
You can make your own garam masala in small batches and store it in an air tight-jar for use. I follow my mothers's recipe for garam masala: In a pan on the stovetop, dry-roast (without oil) the following spices: ½ cup fennel seeds, 5-6 cardamoms, 6-7 cloves, a 2 inch piece cinnamon, 2-3 pieces of mace. Once the spices are heated, grind them in a high power blender, or coffee grinder. Store the ground spice mix in an air-tight jar and use as needed.
Make your own ginger-garlic paste by blending together 3/4 cup of garlic, 1 cup of ginger, 1 teaspoon oil in a spice grinder or blender. Keep a jar of the paste in the fridge and use as needed.