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

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