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Tandoori drumsticks with turmeric pilaf
Tandoori drumsticks with turmeric pilaf
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Elevate chicken drumsticks with flavorful tandoori spices, baked to perfection with fragrant turmeric rice for a delicious family dinner.
Ingredients:
  • 8 chicken drumsticks
  • 102.30 gm tandoori curry paste
  • 62.50 ml plain yoghurt
  • 9.20 gm olive oil
  • 4 green onions, thinly sliced
  • 1 tsp ground turmeric
  • 300.00 gm basmati rice
  • 382.50 gm chicken style liquid stock
  • 250.00 gm boiling water
  • 82.50 ml fresh coriander leaves
  • Tzatziki, to serve
Instructions:
  • Make 3 deep slits in each drumstick using a sharp knife, then place them in a large glass or ceramic dish. In a bowl, mix tandoori paste and yoghurt, then pour over the drumsticks and rub to coat. Cover with plastic wrap and refrigerate for 10 minutes.
  • Preheat your oven to 200C/180C fan-forced. Line a baking tray with baking paper and set a lightly greased wire rack on top. Arrange drumsticks on the rack and bake for 30 minutes or until chicken is fully cooked. Enjoy the juicy drumsticks straight from the oven!
  • Heat oil in a saucepan over medium heat. Sauté onion until softened, about 1 to 2 minutes. Add turmeric and rice, stirring to coat. Pour in stock and boiling water. Bring to a boil, then lower heat and simmer for 15 minutes until liquid is almost absorbed. Remove from heat, let it sit covered for 5 minutes until rice is tender. Fluff with a fork, mix in coriander, season with salt and pepper. Serve with drumsticks, pilaf, and tzatziki.

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