Tandoori drumsticks

by: Suné Esterhuizen | 14 Sep 2017
 

 Try kettle-braaied chicken, it has a delicious smokey flavour and the chicken remains juicy.

hoendertandoori

Makes: 6-8 portions

Preparation time: 20 minutes (plus marinating time)

Cooking time: 45 minutes

• 8 drumsticks

Marinade

• 200ml plain yoghurt

• 5ml each ground coriander, turmeric, cardamom and paprika

• 10ml garam masala

• 2 large cloves of garlic, crushed

• 1 inch fresh ginger, grated

• salt and freshly ground black pepper

1 Use a sharp knife to make two shallow incisions in each drumstick so the marinade can be drawn in.

2 Mix all the marinade ingredients in a mixing bowl then pour over the drumsticks, cover and marinate for 1-2 hours or overnight.

3 Braai the chicken over mild coals or in a prepared kettle braai, until golden brown and cooked, brushing marinade over at intervals. Serve with mango atchar salsa.

Mango atchar salsa Mix one 410g jar of mango atchar with a 400g tin of coconut milk and season with fresh coriander, roasted coconut and peanuts.

- Homemag

 

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