Tikka Chicken Drumsticks with Crunchy Seeded Topping
The drumsticks need to be cooked on a lower heat to prevent the spicy crust burning before the chicken is fully cooked through. The yoghurt needs to be started one day ahead and the chicken is also best left in the marinade overnight.
1 tablespoon lime juice ¼ cup tikka masala spice paste ½ cup coconut cream ¼ cup roasted cashew nuts 12 chicken drumsticks TO SERVE Saffron Yoghurt, see recipe below
Crunchy Seeded Topping, see recipe below
coriander for garnish Preheat the oven to 160°C fan bake.
Process all the ingredients, except the chicken, in a food processor until smooth. Tip into a bowl.
Slash the drumsticks a couple of times then rub the paste all over, pushing it into the slashes. Cover and refrigerate for at least a few hours, but preferably overnight.
Place on a lined baking tray and roast for about 50 minutes, turning once until fully cooked through.
TO SERVE: Spread the thick saffron yoghurt on a platter and top with the chicken drumsticks. Scatter over the crunchy topping and coriander. SERVES 4