Tandoori Chicken Drumsticks bring the classic red-orange marinade of yoghurt, ginger-garlic, Kashmiri chilli, and roasted spices to a cut that's built for the grill, bone-in drumsticks that stay juicy even over high heat, since the bone helps regulate cooking and keeps the meat from drying out the way boneless cuts sometimes do. The yoghurt in the marinade tenderises the meat from the inside while the spice coating chars beautifully on the outside, giving you that familiar smoky, slightly blackened tandoori finish whether you're using a charcoal grill, an oven set to a high broil, or an air fryer. Score the drumsticks lightly before cooking if you want the marinade to reach deeper into the meat, and baste with a little extra oil or ghee partway through for a glossier finish. Serve with mint chutney, sliced onions, and a wedge of lemon for a straightforward tandoori platter, or shred the meat off the bone for wraps and rice bowls the next day. Because drumsticks are thicker at the joint, check with a fork or knife that the juices run clear near the bone before calling it done.

Keep it refrigerated and cook within a day or two, or freeze for later grilling sessions.

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