Ingredients
- 8 chicken drumsticks, skin removed
- 150g thick natural yoghurt
- 2 tbsp lemon juice
- 4 garlic cloves, grated
- 1 tbsp fresh ginger, grated
- 2 tbsp gram flour
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp Kashmiri chilli powder or mild chilli powder
- 1 green chilli, finely chopped, optional
- 1 tsp chaat masala
- 1 tbsp vegetable oil
- 1 tsp sea salt
- To Serve:
- Lemon wedges
- Chaat masala
- Sliced onion
- Naan or roti
- Mint yoghurt
Nutrition (per serving)
- Calories: 430
- Protein: 38g
- Fat: 25g
- Carbs: 12g
Method
- Make 2 to 3 deep cuts in each drumstick so the marinade can get into the meat.
- Rub the drumsticks with lemon juice and a pinch of salt. Leave for 15 minutes.
- Mix the yoghurt, garlic, ginger, gram flour, turmeric, garam masala, chilli powder, green chilli, chaat masala, oil and salt.
- Coat the drumsticks thoroughly in the marinade.
- Cover and refrigerate for at least 6 hours, ideally overnight.
- Heat the oven to 200°C. Place the drumsticks on a lined tray with a rack if possible.
- Bake for 25 to 30 minutes, turning once.
- Finish under a hot grill for 3 to 5 minutes to char the edges.
- Rest for 5 minutes, then serve with lemon, onion, naan and mint yoghurt.
Notes
Using drumsticks makes this feel different from standard chicken cube skewers. The cuts in the meat are important because they help the marinade flavour the chicken properly.