YOGURT CHICKEN

This is a great way to cook chicken, getting it tender and moist while it sits in spicy yogurt to marinate. Perfect for dinner; perfect for a barbecue.

SERVES 4-6 PREP

10 MINUTES (PLUS MARINATING)

COOK 45 MINUTES

H 250g greek yogurt

H 3 tbsp vegetable oil

H 1 onion, quartered

H 95g ginger paste

H 95g garlic paste

H large handful of fresh coriander

H 6 tbsp art masala mix (see recipe, page 26)

H 1 tsp salt

H 1kg chicken drumsticks

H oil, for roasting

H 100ml water

TO SERVE

H 5cm ginger, peeled and cut into strips

H chopped red or green chillies H lemon wedges

H For the marinade, put the yogurt and oil in a large bowl.

Put the onion, ginger and garlic pastes in a blender. Tear up the coriander and add that too, along with the art masala mix and salt. Blend to a paste. Now add that to the yogurt and mix well.

H Take a sharp knife and cut three

slits in each drumstick right to the bone so the marinade can get in. Add the drumsticks to the bowl, making sure to get your hands in to coat them in the yogurt mix.

H Cover and leave to marinate in the fridge for a few hours.

H Preheat the oven to

180C/160C fan/gas 4 and drizzle some oil into a roasting dish.

H Take the chicken out of the fridge, remove any excess yogurt marinade and put the drumsticks into the dish. Drizzle with some more oil and bake for 35 minutes, making sure to turn halfway.

H Use up the leftover marinade by adding some oil to a large nonstick frying pan or wok.

Heat the oil, then add the marinade mixed with the water and cook until the mixture is thicker and darker.

H Take the chicken out of the oven and toss it in the thick sauce. Sprinkle over the ginger strips and chopped chillies and serve hot with lemon wedges.

TIP Slashing the flesh of chicken pieces on the bone when marinating or cooking not only allows the flavour to permeate through but also helps the chicken to cook faster.