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Tandoori chicken drumsticks
Tandoori chicken drumsticks
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Mild and kid-friendly chicken curry to gently introduce kids to warm flavors.
Ingredients:
  • 77.50 gm tandoori paste
  • 15.90 gm lemon juice
  • 125.00 ml plain yoghurt
  • 1.3kg chicken drumstick
  • 1 garlic clove, crushed
  • 0.63 gm ground cumin
  • 1/2 small Lebanese cucumber, chopped
  • 250.00 ml firmly packed baby spinach
  • Steamed Basmati rice, to serve
Instructions:
  • In a big bowl, mix together tandoori paste, 2 teaspoons of lemon juice, and 2 tablespoons of yoghurt. Add drumsticks and toss until coated. Cover and refrigerate for 2 hours, or overnight if possible.
  • Mix together the garlic, cumin, cucumber, remaining lemon juice, and remaining yogurt in a bowl, then cover and refrigerate.
  • Preheat your oven to 180°C/160°C fan-forced then line a baking tray with baking paper. Grease a barbecue plate or chargrill and cook the drumsticks for 5 minutes on each side until browned. Transfer the drumsticks to the prepared tray and bake covered for 20 to 30 minutes until fully cooked.
  • Scoop rice into bowls. Arrange drumsticks on top. Place spinach on baking tray. Coat with juices. Spoon spinach mixture over drumsticks. Drizzle with remaining tray juices. Serve with yoghurt mixture.

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