- Main
- Chicken
- Indian
- Make-ahead
- Air fryer
- Blender
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the chicken
- 8
chicken drumsticks (about 2 lb), patted dry
- 3/4 cup
plain whole-milk yogurt
- 1 tbsp
fresh ginger, finely grated
- 4 cloves
garlic, finely grated or minced
- 2 tsp
garam masala
- 2 tsp
sweet paprika
- 1 tsp
ground turmeric
- 1/2 tsp
cayenne pepper (optional)
- 1 1/2 tsp
fine salt
- 2 tbsp
lemon juice
- 1 tbsp
neutral oil
For the mint-yogurt chutney
- 1 cup
fresh mint leaves, lightly packed
- 1 cup
fresh cilantro, leaves and tender stems, lightly packed
- 3/4 cup
plain whole-milk yogurt
- 1
serrano or jalapeño chile, stemmed, seeds removed for less heat
- 1 tbsp
lemon juice
- 1/2 tsp
sugar
- 1/4 tsp
fine salt
To serve
- 1
lemon, cut into wedges
- 1/2
small red onion, thinly sliced (optional)
- Gluten-free
Contains milk (plain whole-milk yogurt).
Not checked: serrano or jalapeño chile.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the drumsticks dry with paper towels. With a small sharp knife, cut 2 or 3 shallow slashes into the thickest part of each one so the marinade gets inside.
5 min
- 8 chicken drumsticks (about 2 lb)
- Step 2
In a large bowl, stir together the yogurt, ginger, garlic, garam masala, paprika, turmeric, cayenne, salt, lemon juice and oil until smooth and evenly colored.
5 min
- 3/4 cup plain whole-milk yogurt
- 1 tbsp fresh ginger
- 4 cloves garlic
- 2 tsp garam masala
- 2 tsp sweet paprika
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1 1/2 tsp fine salt
- 2 tbsp lemon juice
- 1 tbsp neutral oil
- Step 3
Add the drumsticks and turn them until every one is thickly coated. Cover and refrigerate at least 1 hour, or up to 24 hours for the best flavor.
1 hr, hands-off
- 8 chicken drumsticks (about 2 lb)
- Step 4
While the chicken marinates, make the chutney: blend the mint, cilantro, yogurt, chile, lemon juice, sugar and salt until smooth, scraping down the sides once or twice. Add 1 tablespoon water if it's too thick to blend. Taste, add salt if it needs it, and chill until serving.
10 min
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- 3/4 cup plain whole-milk yogurt
- 1 serrano or jalapeño chile
- 1 tbsp lemon juice
- 1/2 tsp sugar
- 1/4 tsp fine salt
- Step 5
Heat the air fryer to 380°F. Lift the drumsticks out of the bowl, letting the extra marinade drip off (a thick coating should stay on), and set them in the basket in a single layer with space between them. Cook in two batches if they don't fit.
5 min · 380°F
- 8 chicken drumsticks (about 2 lb)
- Step 6
Air-fry 20 to 25 minutes, turning the drumsticks with tongs halfway through, until the edges are charred and a thermometer in the thickest part reads 175°F. If they're browned but not quite done, give them another 3 to 5 minutes.
25 min · 380°F
- Step 7
Let the drumsticks rest 5 minutes. Serve with the mint-yogurt chutney, lemon wedges and sliced red onion.
5 min, hands-off
- 1 lemon
- 1/2 small red onion
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026