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Tandoori chicken drumsticks with spiced tomato and lentil salad
Tandoori chicken drumsticks with spiced tomato and lentil salad
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Enjoy tasty gluten-free tandoori chicken drumsticks.
Ingredients:
  • 100g (1 ⁄3 cup) gluten-free tandoori paste
  • 90g (1 ⁄3 cup) Greek-style yoghurt, plus extra, to serve
  • 8 small (about 1.1kg) chicken drumsticks, scored
  • 400g can brown lentils, rinsed, drained
  • 2 tomatoes, sliced
  • 200g grape tomatoes, halved
  • 2 sticks celery, thinly sliced diagonally
  • 1/2 red onion, thinly sliced
  • 1 tsp brown mustard seeds
  • 1 ⁄2 tsp cumin seeds
  • 1 garlic clove, crushed
  • 42.00 gm fresh lemon juice
  • 1 ⁄4.00 gm brown sugar
  • 1 ⁄2 bunch fresh coriander, leaves picked
Instructions:
  • Preheat your oven to 200C (180C fan forced) and line a baking tray with parchment paper.
  • In a large bowl, mix together tandoori paste and yogurt. Add chicken and toss to coat evenly. Let marinate for 15 minutes.
  • Place the chicken on a greased wire rack set on a baking tray. Generously spray with oil. Bake for 35 minutes or until fully cooked.
  • Combine lentils, tomato, celery, and onion in a large bowl. Heat oil in a small frying pan over medium-low heat, then add mustard seeds, cumin, and garlic, cooking until aromatic. Remove from heat and stir in lemon juice and sugar. Pour over lentil mixture and season. Set aside for 10 minutes, stirring occasionally to develop flavors.
  • Stir in fresh coriander leaves into the lentil mixture and combine well. Serve with chicken and a dollop of extra yogurt.

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