Yes, I’m still on our camping trip so I’m sharing another guest post.
Today Jaz Roy from Red Doll is sharing a really yummy looking recipe for Tandoori Chicken Drumsticks. I think these will be on a meal plan when we get back!
I have a wonderful mother in law; she is always there to help us and looks after all of us, not just the kids. She shares not only her time and love with us but also wonderful little nuggets of wisdom like this recipe from Luke Mangan, so it seems only fair I share it with you! It is simple, tasty dish that you can cook at home, take to friends place or to a park for a picnic or you could even take it camping if you wanted, easy.
It was printed in Delicious Magazine in February 2009, I can’t link back to it but I can link to Luke Mangan’s website, which is also a treasure trove. So, without further ado, I give you Tandoori Chicken Drumsticks with Cucumber and Coriander Salad.
- Tandoori Drumsticks:
- 2 1/2 tbs olive oil
- 250g natural yogurt
- 1 tsp freshly grated ginger
- 2 garlic cloves, finely chopped
- 1 tbs lime or lemon juice
- 1 tsp sweet paprika
- Pinch each of mustard powder, ground turmeric and garam masala
- ½ tsp each of ground cumin and chilli powder
- 8 free-range skinless chicken drumsticks (French trimmed optional)
- Cucumber and Coriander Salad:
- 1 telegraph cucumber, halved lengthways, seeds removed, finely chopped
- 1 long red chilli, seeds removed, chopped
- ½ tsp chaat masala
- 1 tbs chopped coriander plus extra leaves to garnish
- ½ cup (140g) natural yogurt
- 2 tomatoes, seeds removed, chopped
- Combine oil, yogurt, ginger, garlic, lime and dried spices in a bowl. Add the chicken and turn to coat in the marinade. Cover and chill for at least 3 hours, but no longer than 8 hours.
- Preheat the oven to 180c (or preheat the bbq to medium low) Line a tray with baking paper. Place the chicken on the tray, bake 35-40 minutes until cooked through (or bbq 25-30 minutes turning frequently.)
- Meanwhile, place salad ingredients in a bowl, season, then stir to combine. Serve the chicken with the salad, garnished with extra coriander leaves.
So this picture is actually Curtis’s recipe. I couldn’t find Luke’s and the photo I took was shocking, so for all intents and purposes this with have to do!