Tandoori chicken drumsticks Recipe

Photography by Ben Dearnley

Curry for kids: Warm them up gently with this low-heat, kid-friendly chicken curry.

Serves: 4

Time to prep: 1 hour

Time to cook: 30 minutes

Ingredients

• 1/4 cup tandoori paste
• 3 teaspoons lemon juice
• 1/2 cup plain yoghurt
• 8 large (1.3kg) chicken drumsticks
• 1 garlic clove, crushed
• 1/4 teaspoon ground cumin
• 1/2 small Lebanese cucumber, chopped
• 1 cup firmly packed baby spinach
• Steamed basmati rice, to serve

Method

• Combine tandoori paste, 2 teaspoons lemon juice and 2 tablespoons yoghurt in a large bowl. Add drumsticks. Toss to coat. Cover. Refrigerate for 2 hours or overnight, if time permits.
• Combine garlic, cumin, cucumber, remaining lemon juice and remaining yoghurt in a bowl. Cover. Refrigerate.
• Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Heat a greased barbecue plate or chargrill on medium-high heat. Cook drumsticks for 5 minutes each side or until browned. Transfer to prepared tray. Bake, covered, for 20 to 30 minutes or until cooked through.
• Spoon rice into bowls. Top with drumsticks. Add spinach to baking tray. Toss to coat in juices. Top drumsticks with spinach mixture and remaining tray juices. Serve with yoghurt mixture.

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