Mad Butcher's Butcher Est. 1971

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Tandoori-spiced chicken drumsticks

INGREDIENTS

- 8 Chicken drumsticks
- 2 Tbsp Lemon juice
- 2 tsp Freshly grated ginger
- 2 cloves Fresh garlic
- crushed
- 1 tsp Salt
- ½ tsp Chilli powder
- 1 to serve Lime
- 1 cup Thick plain yoghurt
- 1 tsp Garam masala
- 3 Tbsp Rice bran oil
- or sunflower oil
- ½ tsp Ground cinnamon
Serves : 4
Cooking time:

METHOD

  1. Heat oven to 200C.
  2. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for 20 minutes to allow juices to drain.
  3. At the same time, combine yoghurt, garam masala, oil and cinnamon. Remove chicken from drained juices, place in a clean dish and coat with spiced yoghurt mix. Leave to marinate for 2 hours.
  4. Place chicken on a rack resting in an oven pan. Roast for 30 minutes or until juices run clear. Serve with lemon or lime wedges to squeeze over the top.

Recipe from eatwell.co.nz

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