Using the heel of a heavy knife, chop through the top of the drumstick, taking the knuckle off. Turn upside down and chop the bottom of the bone off then press the meat down towards the bottom of the bone so that it looks like a little ball at the bottom of the drumstick. Using a pair of tweezers, pull the tendons out and discard. Repeat with all the drumsticks then set aside.
Place the remaining ingredients and a third of the yoghurt into a bowl and mix to a paste then add the rest of the yoghurt and mix through. Put the drumsticks into the marinade and wriggle around so that they are coated properly. Cover and place in the fridge to marinade for at least 4 hours, if not overnight.
Preheat the oven to 200C/400F/Gas 6.
Remove the drumsticks from the fridge and place onto a baking tray bone upright and roast in the oven for 8-10 minutes until browned and cooked through.
While the drumsticks roast, make the raita.
Put the chilli, garlic and cucumber into a bowl and mix together, then add the cumin, mint and coriander and mix once more. Add the yoghurt, lime juice and season to taste then place in the fridge until the chicken is ready.
To serve :
Pile the drumsticks onto a plate, spoon the raita into a bowl and serve the two together.
Nutritional analysis per serving (4 servings)
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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