Cooking Instructions
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Step 1
Mix the
Plain Greek Yogurt (1 cup)
,
Oil (3 Tbsp)
, 2 Tbsp of
Lemon Juice (1)
,
Fresh Ginger (1 Tbsp)
,
Garlic (4 cloves)
,
Salt (2 Tbsp)
,
Kashmiri Red Chili Powder (3 Tbsp)
,
Garam Masala (1 Tbsp)
,
Ground Cumin (1 Tbsp)
,
Ground Turmeric (1/2 Tbsp)
,
Ground Coriander (1 Tbsp)
,
Chili Powder (1/2 Tbsp)
,
Red Food Coloring (as needed)
in a big bowl.
Step 2
Spread the marinade over the
Chicken Drumsticks (3.5 lb)
and rub the chicken to coat well. Wrap with cling wrap and refrigerate overnight.
Step 3
Take chicken drumsticks out of the fridge and leave them covered with a small amount of marinade. Lay onto a wire rack over a baking tray. Leave at room temperature for an hour or so.
Step 4
Preheat the oven to 230 degrees C (450 degrees F) steam bake. Generously spray chicken with
Nonstick Cooking Spray (as needed)
, on all sides.
Step 5
Put the tray onto shelf 3 (middle of the oven) for 10 minutes.
Step 6
After 10 minutes turn the oven down to 180 degrees C (350 degrees F) and bake for a further 35 minutes.
Step 7
After 35 minutes, turn the chicken over and bake for a further 5-10 minutes.
Step 8
Meanwhile, add
Plain Greek Yogurt (1 cup)
,
Olive Oil (1 tsp)
,
Fresh Mint Leaves (1/2 cup)
, 2 tsp of
Lemon Juice (1)
, and
Sea Salt Flakes (to taste)
into a blender and blend until smooth then pour into a bowl. Set aside.
Step 9
Serve hot tandoori chicken drumsticks with mint yogurt sauce.
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