Vindaloo Chicken Drumsticks
Sticky, fiery drumsticks roasted in a tangy vindaloo coat, an easy traybake or barbecue dish.
Made with Vindaloo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £1.04 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Slash each drumstick twice to the bone so the coat gets in.
- 2
Mix your ready made vindaloo paste (see the base recipe) with the oil, lemon juice and salt. Rub it all over the chicken, cover and chill for at least 2 hours, or overnight.
- 3
Heat the oven to 210°C (190°C fan). Spread the drumsticks and onion on a large roasting tray with space between them.
- 4
Roast for 40 to 45 minutes, turning once, until deep red and sticky and the juices run clear. The thickest part should reach 75C.
42 min 30 s - 5
Rest for 5 minutes, scatter with coriander and serve with rice or salad.
Tips
- Slash the drumsticks deeply so the paste reaches the bone.
- Use a large tray so the chicken roasts instead of steaming.
- Turn halfway to colour all sides evenly.
Storing and freezing
Keeps for 3 days in the fridge, cooled within 1 to 2 hours. Reheat until steaming hot all the way through. Eat cold in lunchboxes if you prefer.
Questions
Can I barbecue them?
Yes. Cook over medium coals with the lid on for 30 to 35 minutes, turning often. Check they are cooked through in the thickest part.
Can I use thighs or wings?
Yes. Bone in thighs take the same time. Wings take about 35 minutes at the same heat.
How hot are they?
Hot, but the oil and lemon temper the paste. Use half the paste for a milder coat.
More made with vindaloo paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
