One of my favourite ways to serve a meal is as a platter of deliciousness, wherewe all sit around and build our own little snacks, adding as much chilli or cooling yoghurt as we like. These drumsticks are wickedly spicy and so, so good.
Makes 10 drumsticks
5 tbsp yoghurt
1½ tbsp grated fresh ginger
2 tsp chilli powder
1 heaped tsp paprika
½ tsp garam masala
1 tbsp ground cumin
1½ tsp ground coriander
juice of ½ lemon
½ tsp salt
2 tbsp rice bran or vegetable oil
10 chicken drumsticks, skin on or off
2 tbsp oil lemon juice, to serve
yoghurt, to serve
What to do:
To make the marinade, mix all the ingredients together in a large dish or bag. Marinate the chicken in the ingredients overnight if you can, or for at least 15 minutes.
Preheat oven to 200°C.
Remove chicken from marinade and lay out in an oiled baking dish. Make sure there’s space between each drumstick so that the hot air can circulate and the skin crisp
up. Roast for 35–45 minutes or until golden brown and cooked through.
Take the chicken out of the oven, sprinkle a little lemon juice over it and serve with yoghurt, Minted Lettuce (below), Tomato Kasundi and roti or naan breads.
You will need:
½ iceberg lettuce, shredded
½ cup mint, finely chopped
juice of 1 lime or lemon
What to do:
Mix all the ingredients in a large bowl and toss well to mix.
Taste it — it ought to be minty with a hit of citrusy acid. If
not, add more of these. Transfer to serving platter.
Recipes printed with permission from Harper Collins.
Copyright applies.Cook, Eat, Enoy RRP $44.99