Slow-Cooked Tikka Masala Drumsticks
Slow-Cooked Tikka Masala Drumsticks



  • 1 tbsp each ground coriander and cumin
  • 150ml yoghurt
  • 1kg chicken legs, skin removed
  • 3 tbsp olive oil
  • 1 sliced onion
  • 3 crushed garlic cloves
  • 1 tbsp each garam masala and grated ginger
  • 400g tin of chopped tomatoes
  • 1 jalapeños, pierced
  • 3 tbsp cornflour in 2 tbsp water
  • 100ml cream
  • Chopped coriander and flaked almonds
  • Mix the cumin, coriander and yoghurt in a bowl with some seasoning. Add the chicken legs and toss to coat. Heat 1 tbsp of oil in a pan and brown the chicken in batches, then transfer to a plate and set aside. Add the rest of the oil to the pan and cook the onions for 5 mins, then stir in the garlic, ginger, garam masala to cook for 1 minute more. Pour in the tomatoes, and bring to a simmer.
  • Return the chicken to the pan with the jalapeño, then simmer on low for 45 mins. Add the cornflour mixture, stir well, then simmer for 10 mins to thicken. Add the cream, stir through, then serve with a scattering of coriander and almonds, and enjoy with naan or rice.
70 mins
4 serving

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