Bring proper desi tandoori flavour to your table with our Tandoori Seasoned Chicken Drumsticks – Skinless from Noori Halal Butchers.

These Halal, skinless drumsticks are marinated in our in-house tandoori blend – paprika, chilli, cumin, coriander, fennel, fenugreek, ginger, garlic and garam masala – for juicy, tender chicken with a smoky, aromatic, mild–medium heat. Perfect for grilling, roasting, frying or BBQ.

Key Features

• Halal-certified, skinless chicken drumsticks

• In-house tandoori marinade with classic Pakistani/Indian-style spices

• Mild–medium spice level – full flavour without being too hot

• Ideal for grill, oven, pan or BBQ

• Great for family dinners, BBQ platters and party foods

Ingredients (Tandoori Marinade)

Skinless chicken drumsticks marinated in:
Paprika, salt, chilli, ginger, garlic, cumin, fennel seed, fenugreek, coriander, black pepper, green pepper, garam masala, papaya powder, cane sugar, hydrolysed soya protein, citric acid, white vinegar, mustard oil (trace), canola oil, sunflower oil, water, anti-caking agent (silicon dioxide).

Allergy Advice

Contains:

• Soya (hydrolysed soya protein)

• Mustard (trace from mustard oil)

Produced in a kitchen that also handles Wheat (Gluten), Celery, Sulphites and other common allergens.
Always refer to the on-pack label for the most up-to-date allergen information.

Cooking Guide & Preparation

Preparation

• Remove drumsticks from the fridge 30–45 minutes before cooking to come to room temperature.

• Preheat your grill, oven, pan or BBQ.

Grilling / BBQ

1. Preheat grill/BBQ to medium–high.

2. Cook for 20–25 minutes, turning regularly for even charring.

3. Optional: brush with melted butter or oil in the last few minutes for extra richness.

4. Ensure the internal temperature reaches 75°C (165°F).

Oven-Baking

1. Preheat oven to 200°C (fan 180°C) / 400°F.

2. Place drumsticks on a lined baking tray.

3. Bake for 25–30 minutes, turning halfway through.

4. For a crisp, slightly charred finish, switch to grill mode for the last 5 minutes.

5. Check they are fully cooked (75°C / 165°F).

Pan-Frying

1. Heat a little oil in a frying pan over medium heat.

2. Fry drumsticks for around 8–10 minutes per side, until golden and cooked through.

3. Drain on kitchen paper before serving.

Serving Suggestions

Serve hot, garnished with fresh coriander and a squeeze of lemon.
Perfect with:

• Basmati or pilau rice

• Naan, roti or other flatbreads

• Mint raita, yoghurt dip or chutneys

• Cucumber salad, coleslaw or grilled/roasted vegetables

Storage Information

• Refrigeration (cooked): Store leftovers in an airtight container in the fridge for up to 2 days. Reheat until piping hot.

• Freezing (cooked): Wrap well in cling film or foil and freeze for up to 3 months. Thaw overnight in the fridge and reheat thoroughly.

Our Tandoori Seasoned Chicken Drumsticks – Skinless bring authentic tandoori-style warmth and aroma to any meal, with all the marination work done for you.