Ingredients
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1/4 cup tandoori paste
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3 teaspoons lemon juice
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1/2 cup plain yoghurt
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8 large (1.3kg) chicken drumsticks
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1 garlic clove, crushed
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1/4 teaspoon ground cumin
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1/2 small Lebanese cucumber, chopped
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1 cup firmly packed baby spinach
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Steamed Basmati rice, to serve
Method
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1Combine 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.
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2Combine garlic, cumin, cucumber, remaining lemon juice and remaining yoghurt in a bowl. Cover. Refrigerate.
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3Preheat 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.
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4Spoon 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.
Source: taste.com.au
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