Let’s make my simple to prepare tandoori chicken.
My ultimate trick with drumsticks is to prick them with a knife so the marinade infuses well and flavours soak in. This also helps cook the drumstick on the inside.
What you will need:
10-14 chicken drumsticks
(mguu wa kuku)
1 medium fresh ginger sliced
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4 cloves of garlic
Juice of 2 lemon
3 heaped tablespoons plain thick yoghurt
3-4 tablespoons tomato paste
1 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 tablespoon honey
1 cup chopped coriander
Salt to taste
What to do:
Use a knife to prick or lightly slit through the surface the drumsticks. Arrange the drumsticks on a baking pan, sprinkle some salt, black pepper, half of the lemon juice and set aside.
In a blender, put in the ginger, garlic cloves, turmeric, curry powder, cayenne pepper, cumin powder, tomato paste, thick yoghurt and honey. Give it a nice blend until smooth then pour the blended mixture on the chicken, ensuring the marinade is distributed all over the drumsticks. Turn them so that you ensure even coating.
Bake in the oven at 200 degrees Celsius for 1 hour. Remove from oven and flip over the chicken. Put it back in the oven for another 30 minutes or until you see the liquid is almost evaporated, drumstick crust is caramelised and you start seeing natural oils on the baking tray.
Sprinkle some coriander on top and serve with a side salad and some garlic yoghurt.
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