Butter Milk Tandoori Roasted Drumsick with Malaysian Curried Rice and Red Thai Curry



  • For Butter Milk Roast Drum Stick

  • Chicken drumsticks : 120 gm

  • Labnah : 50 gm

  • Olive oil : 10 ml

  • butter : 10 gm

  • garlic cloves, finely chopped : 05 gm

  • fresh parsley, chopped : 10 gm

  • lemon juice : 15 ml

  • Salt : 02 gm

  • Black Pepper : ½ gm

  • For The Naski Lemak (Coconut Turmeric Rice)

  • Basmati rice, washed 3 times and drained : 100 gm

  • Coconut milk : 75 gm

  • Ground turmeric : ½ gm

  • kosher salt : 01 gm

  • kaffir lime leaves : ½ gm

  • lemongrass tied into a knot : ½ gm

  • Ginger : 01 gm

  • For The Thai red curry

  • Dried hot red chilies halved and seeds discarded : 20 gm

  • Coriander seeds : 10 gm

  • Lemongrass stalks : 01 gm

  • Whole black peppercorns : 01 gm

  • Greater galangal : 05 gm

  • Kaffir lime leaves : 01 gm

  • Chopped fresh cilantro : 100 gm

  • Shallots, chopped : 05 gm

  • Chopped garlic : 02 gm

  • Fresh bird's-eye chiles : ½ gm

  • Thai shrimp paste : 02 gm

  • Salt : 01 gm

  • Coconut milk : 100 ml


  • 1.

    For Butter Milk Roast Drum Stick

  • 2.

    Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavors to infuse for a few minutes before

  • 3.

    For The Naski Lemak ( Coconut Turmeric Rice)

  • 4.

    Stir together rice, coconut milk, turmeric, salt, lime leaves, lemon-grass, ginger, and water in a 2-qt. saucepan, and bring to a boil over high heat. Cover tightly with lid and reduce heat to low; cook, without stirring, until all liquid is absorbed and rice is tender, about 20 minutes. Discard lime leaves, lemongrass, and ginger before serving.

  • 5.

    For The Thai red curry

  • 6.

    Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.While chilies soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. Return all of curry paste to mortar, then add shrimp paste and salt and add coconut milk pound until combined well 1 minute.

  • 7.


  • 8.

    To serve, warm the Coconut rice until desired consistency is reached, arrange on the centre of a large dinner plate. Place the Drum stick gently on the coconut rice. Place Red curry sauce small sauce ball Garnish with Coriander and leeks.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 2019kj
  • Fat Total 161g
  • Saturated Fat 100g
  • Protein 41g
  • Carbohydrate 118g
  • Sugar 10g
  • Sodium 1642mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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