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Ingredients
Method
- 12 chicken drumsticks, skin removed
- 300ml yoghurt
- 1 tsp each of garam masala and ground cumin
- 1 tbsp chilli powder
- ½ tsp each of ground turmeric and cinnamon
- 5cm piece of ginger, grated
- 1 chopped garlic clove
- 1 lemon, juice only
- Raita and flatbreads, to serve
- Trim the drumsticks with a sharp knife, removing the knuckle and the bottom of the bone. Pull the tendons from the bone with tweezers, and set aside. Mix all of the remaining ingredients in a bowl, and add the drumsticks to the bowl and coat completely. Leave to marinate overnight.
- When ready to cook, preheat the oven to 200C. Remove the drumsticks from the marinade, sit them bone upright on a baking tray, and roast for 15 mins until well browned and cooked through. Serve with flatbreads and raita.
30 mins
4 serving
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