Tandoori chicken lollipop drumsticks with raita

Tandoori chicken lollipop drumsticks with raita

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

The key to this in the preparation. Making the lollipops is simple enough, but you do need to get yourself some tweezers and remove the tendons from the drumsticks, otherwise they are awkward to eat.

Ingredients

Quantity Ingredient

For the drumsticks

Quantity Ingredient
12 chicken drumsticks
300ml natural yoghurt
1 teaspoon garam masala
1 teaspoon ground cumin
1 tablespoon chilli powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
5cm piece of ginger, unpeeled, finely grated
1 garlic clove, finely chopped
1 lemon, juiced

For the raita dip

Quantity Ingredient
1 green chilli, finely chopped
1 garlic clove, finely chopped
1/2 cucumber, finely diced
1/2 teaspoon ground cumin
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped coriander leaves
200ml natural yoghurt
1 lime, juiced
sea salt
freshly ground black pepper

Method

  1. Using the heel of a heavy knife, chop through the top of each drumstick, taking the knuckle off. Turn upside down and chop the bottom of the bone off, then press the meat down towards the bottom of the bone so that it looks like a little ball at the bottom of the drumstick. Using a pair of tweezers, pull the tendons out and discard. Repeat with all the drumsticks, then set aside.
  2. Place one-third of the yoghurt in a bowl with the remaining drumstick ingredients and mix to a paste, then mix in the rest of the yoghurt. Put the drumsticks into the marinade and wriggle them around so that they are coated properly. Cover and place in the fridge to marinate for at least 4 hours, preferably overnight.
  3. Preheat the oven to 200°C. Remove the drumsticks from the fridge and place on a baking tray, bones upright. Roast for 12–15 minutes until browned and cooked through.
  4. While the drumsticks roast, make the raita. Put the chilli, garlic and cucumber in a bowl and mix together, then add the cumin, mint and coriander, and mix once more. Add the yoghurt and lime juice, season to taste with salt and pepper, then place in the fridge until the chicken is ready.
  5. Pile the drumsticks onto a plate, spoon the raita into a bowl and serve the two together.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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