Tandoori chicken drumettes


  • Prep Time5 mins
  • Total Time5 mins
  • Makes40 drumettes
*PLUS Marinating Time: 720 minutes, Roasting Time: 40 minutes


  • 3 tbsp tandoori curry paste, or mild Indian curry paste

  • 2 tbsp rice-wine vinegar, or white vinegar

  • 2 tbsp vegetable oil

  • 2 kg chicken drumettes

  • 1/2 cup plain yogurt

  • 2 tbsp finely chopped fresh coriander


  • In a small bowl, stir curry paste with vinegar and oil. Divide drumettes into 2 large plastic bags. Spoon half of mixture into each bag. Massage marinade into chicken. (There isn't much marinade, but the flavour will go a long way!) Squeeze out as much air as possible. Seal tightly with elastic bands as close to chicken as possible. Place bags in a large bowl. Refrigerate overnight.

  • To roast, preheat oven to 425F (220C). Position oven racks in top and bottom thirds of oven. Line 2 rimmed baking sheets with foil. Then place wire racks on top. Remove drumettes from bags. Spread out on racks. Roast in preheated oven until skin is crispy, 40 to 50 minutes. Don't turn drumettes during roasting. Switch baking sheets halfway through. In a small bowl, stir yogurt with coriander. Serve as dipping sauce.

Nutrition (per serving)

Calories 73, Protein 6.1g, Carbohydrates 0.5g, Fat 5.1g, Sodium 54mg.

It's not often that a four-ingredient recipe delivers as much intriguing flavour as these roasted drumettes. They not only look fancier than chicken wings, but they're much lower in fat.