Spicy tandoori chicken drumsticks in pomegranate molasses

Spicy tandoori chicken drumsticks in pomegranate molasses

How about taking your taste buds for a flavor ride. This Indian style tandoori grilled chicken with a middle eastern touch by adding pomegranate molasses, is packed with great flavors.

Tandoori chicken is the Indian dish that's traditionally marinated in yogurt and spices then roasted in a hot oven. As has been global dish, tandoori chicken is loved by everyone and by adding pomegranate molasses into it, it surely takes it to a different level of awesomeness.

In this recipe, Chicken is rubbed with tandoori spices, lemon juice, yogurt and the other main ingredient of the dish is pomegranate molasses. Pomegranate molasses is a pretty simple ingredient. It is pomegranate juice that has been reduced down, to thick, flavored syrup. It is surely an essential ingredient in traditional Middle Eastern cooking. It can be used in dressings, marinades, dips, soups, stews and much more. It is easily available here in Kuwait in any supermarket in Kuwait or you can order online. 

Spicy tandoori chicken drumsticks in pomegranate molasses Print

Prep time

10 minutes

Cook Time

50 minutes

Total Time

60 minutes

  • Course : main
  • Servings : 4
  • Description : Juicy and tender grilled Chicken drumsticks with roasted vegitables


    • 8 pieces chicken drumstick
    • 2 tbsp tandoori paste
    • 1 tbsp lemon juice
    • 2 tbsp plain yogurt
    • 2 tbsp pomegranate molasses, plus extra to brush
    • 4 garlic cloves
    • 2 tbsp olive oil
    • Salt to taste
    • A bunch of fresh flat leaf parsley, chopped
    •  For the roasted vegetable
    • 2 carrots, cut into long sticks
    • 2 Beetroots cut into long sticks 
    • 1 black carrot, cut into long sticks
    • 3 small red onions, root left intact
    • 5-6 baby potato
    • 3 tbsp olive oil


    1. Prepare the chicken – Use a sharp knife and make 2 to 3 diagonal slits in the thickest part of the meat, so the knife goes down to the bone.
    2. In a mixing bowl, stir in the yogurt, tandoori spices, lemon juice, olive oil, pomegranate molasses and salt. Stir everything well, so it is all combined.
    3. Add the drumsticks and leave covered in the fridge for 1 -2 hours, (minimum 30 minutes). The longer you leave the meat to marinade, the stronger the flavor will be.
    4. Preheat the oven to 200/180 degree  and prepare the vegetables.
    5. Put the carrots, Beetroots, baby potatoes and red onions into a large roasting tray and drizzle with olive oil. Season with salt, pepper and herbs, then toss to coat.
    6. Make space in the center of the tray, then add chicken drumsticks along with its marinade.
    7. Roast for 40-50 minutes until cooked through and the chicken juices run clear when you push skewer into its thickest part.
    8. The veggie should be also tender.
    9. About few minutes before cooking time, brush the chicken with more pomegranate molasses and return to the oven.
    10. Serve it with some onion rings and lemon wedges. Take the tray to the table for people to help themselves. 


 Comment here and let me know once you try this recipe.

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