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Spicy Indian Masala Baked Chicken Drumsticks

  • Total Time: 30
  • Yield: 5 Drumsticks 1x


These baked masala chicken drumsticks are so delicious. It’s perfect for a simple dinner at home, to replace your turkey at thanksgiving or meal prep!



For the Chicken

  • 5 Chicken Drumsticks
  • Juice of 1/2 Lemon
  • 3 cloves garlic, finely minced
  • 1 tsp salt
  • 1 heaped tbsp Garam Masala
  • 1 tbsp Kashmiri Red Chili Powder (I use 2 cause I like it spicy)
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 3 tbsp greek yogurt or curd
  • 1 tbsp oil

For the Yellow Rice (optional but I love to pair with drumsticks)

  • 1 cup long grain basmati rice
  • 2 cups water
  • 1 tbsp butter
  • 1 tsp Garam Masala
  • 1/2 tsp Turmeric


Chicken Drumsticks

  1. Remove the skin off the chicken drumsticks using a knife and then cut slits to allow the marinade to reach the inside evenly. Pour the lemon juice and salt over the drumsticks and mix well with your hands. Let it sit for 5 minutes while preparing the marinade.
  2. To make the marinade, mix together the garam masala, kashmiri red chili powder, coriander, paprika, cumin, minced garlic, greek yogurt and oil. Massage the marinade into the chicken drumsticks. Make sure to get it into all the crevices. Let this sit for at least 1 hour.
  3. Preheat your oven or airfryer to 400 F. Bake/Airfry for 18-20 minutes or until completely cooked (reaches internal temperature of 165F).

Yellow Rice (optional but I love to pair with drumsticks)

  1. Melt the butter in a pot. Add the garam masala and turmeric. Toast for 15 seconds. Add in the rice, mix and toast for 30 seconds to a minute. Add the water to the pot, bring to a boil and lower to the lowest heat setting. Cook for about 25 minutes or until all the water is absorbed.

Make sure to take a picture and tag me on Instagram @eatsbyramya or DM it to get featured!

  • Prep Time: 10
  • Cook Time: 20
  • Method: Baked
  • Cuisine: Indian