Indian-inspired BBQ chicken drumsticks
Prepare ahead of time to make this super simple! This spiced and fragrant take on chicken drumsticks is perfect to pop on the BBQ for the ultimate warmer weather dinner.
Ingredients
Method
Ingredients
- 1 ½ tsp paprika
- 3 tsp curry powder
- 8 chicken drumsticks
- 4 cloves of garlic, finely chopped
- 1 lemon
- 1 cup thick natural yoghurt
- 1 cup of coriander, roughly chopped
- 1 cup of mint, roughly chopped
Method
- Place the paprika & curry powder in a hot pan and toast until fragrant. In a large bowl, add the toasted spices, half of the yoghurt, 3 garlic cloves and the juice of ½ the lemon. Season with salt and mix together.
- Using a sharp knife, make shallow 1-inch slashes in the meat of the drumsticks. Add the chicken to the yoghurt marinade and toss to coat. Cover, and refrigerate for at least 30 minutes, but 4 hours is best for maximum flavour.
- To make the raita, place the remaining lemon juice, 1 tsp salt, 1 Tbsp of yoghurt, herbs and the remaining garlic into a blender and blitz. Transfer to a bowl and stir through remaining yoghurt.
- Barbeque the chicken over a medium heat for 30 minutes, or until cooked through.
- Drizzle the raita over the chicken and serve immediately.
Top tips:
If you like a little bit of heat, add 1 tsp of chilli powder to your spice mix and 1 green chili to your raita for some extra oomph. Make it a meal and serve with a side of rice.
With NZs unpredictable weather, take this recipe inside to bake in the oven for 45 minutes at 200C fan bake for a delicious meal rain, hail or shine.
Toi Toi Central Otago Clutha Pinot Noir 2020
The spicy overtone of the moist chicken contrasts splendidly with the Pinot’s fruity flavours and velvety mouthfeel.