Indian-style crispy chicken drumsticks

SERVES TWO TO THREE INGREDIENTS For the drumsticks

70g natural yogurt, whisked until smooth

40ml milk

½ tsp salt

1 tsp tandoori masala 10 free-range chicken drumsticks

For the coating

6 tsp rice flour

2 tsp gram flour

1 tsp salt

2 tsp ground black pepper 1 tsp tandoori masala

For the sauce

2 tsp sunflower oil, plus extra for deep frying

2-3 tsp ground chilli powder

3 tsp tandoori masala

½ tsp salt 6 tsp tamarind chutney (find in the world food aisle of your local supermarket, or in independent food retailers)

3 tsp honey

2 tsp tomato ketchup

20ml water

METHOD

In a bowl, whisk the drumstick ingredients well. Stab the chicken drumsticks all over with a fork, then add to the bowl and coat well with the mixture. Cover and refrigerate for two hours – and take out of the fridge to come to room temperature 15 minutes before cooking.

Combine both flours with the salt, pepper and tandoori masala on a plate.

Pour the oil for deep frying into a deep pan, and place over a medium heat (to ensure that the chicken cooks from the inside). While the oil is getting hot, make the spicy sauce.

Place a separate pan over a low heat, and add 2 teaspoons of oil. Once hot, add the sauce ingredients and cook for around five minutes until it becomes bright in colour and sticky. After five minutes, turn off the heat and set aside.

When the oil is hot, take the chicken drumsticks one by one and toss in the flour mix, before shaking off the excess and dropping gently into the oil. Cook evenly on all sides, for around five minutes.

Once cooked, place the drumsticks on a plate lined with kitchen towel to blot off the excess oil. Coat in the sauce you made earlier, and eat immediately.