Tandoori Chicken Drumsticks

Mix the Plain Greek Yogurt (1 cup), {@12:}, 2 Tbsp of {@10:}, Fresh Ginger (1 Tbsp), Garlic (4 cloves), {@11:}, 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.

Spread the marinade over the Chicken Drumsticks (3.5 lb) and rub the chicken to coat well. Wrap with cling wrap and refrigerate overnight.

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.

Preheat the oven to 230 degrees C (450 degrees F) steam bake. Generously spray chicken with Nonstick Cooking Spray (as needed), on all sides.

Put the tray onto shelf 3 (middle of the oven) for 10 minutes.

After 10 minutes turn the oven down to 180 degrees C (350 degrees F) and bake for a further 35 minutes.

After 35 minutes, turn the chicken over and bake for a further 5-10 minutes.

Meanwhile, add Plain Greek Yogurt (1 cup), Olive Oil (1 tsp), Fresh Mint Leaves (1/2 cup), 2 tsp of Lemon (1), and Sea Salt Flakes (to taste) into a blender and blend until smooth then pour into a bowl. Set aside.

Serve hot tandoori chicken drumsticks with mint yogurt sauce.