Tandoori spiced chicken drumsticks
8 chicken drumsticks2 tbsp lemon juice2 tsp grated root ginger2 cloves garlic, crushed1 tsp salt½ tsp chilli powderLemon or lime wedges, to serve1 cup thick yoghurt1 tsp garam masala3 tbsp sunflower
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|2 tbsp||Lemon juice|
|2 tsp||Root ginger|
|2 cloves||Crushed garlic|
|½ tsp||Chilli powder|
|1 to serve||Lime|
|1 tsp||Garam masala|
|3 tbsp||Rice bran oil|
|½ tsp||Ground cinnamon|
- Heat oven to 200 deg C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for 20 minutes to allow juices to drain.
- At the same time, combine yoghurt, garam masala, oil and cinnamon. Remove chicken from drained juices, place in a clean dish and coat with spiced yoghurt mix. Leave to marinate for 2 hours.
- Place chicken on a rack resting in an oven pan. Roast for 30 minutes or until juices run clear. Serve with lemon or lime wedges to squeeze over the top.
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