Recipes
Tandoori Lilydale Chicken Drumsticks
4-6
10 min
45 min
Rating:
Ingredients
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- 8 Lilydale skinless chicken drumsticks
- 50ml olive oil
- 250g natural yogurt
- 1 tsp fresh grated ginger
- 1 tsp chopped garlic
- 1 tbsp fresh lime or lemon juice
- 1 tsp sweet paprika
- pinch of mustard powder
- 1/2 tsp cumin
- 1/2 tsp chilli powder(optional depending on taste)
- pinch of garam masala
- salt and pepper to taste
Cucumber, Chilli & Coriander Salad
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- 1 continential cucumber seeded and cubed
- 1 red chilli finely chopped
- 1/2 tbsp freshy chopped coriander
- 1/2 cup natural yogurt
- 1 large fresh tomato seeded and diced
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Method
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| 1 |
Place all marinade ingredients into a bowl and mix well. |
| 2 |
Add chicken drumsticks and marinade for at least three to six hours but no longer than eight hours. |
| 3 |
If cooking on BBQ, grill over low heat turning often for 25-30 minutes or until cooked. |
| 4 |
Can also be oven roasted on a baking tray in a medium to hot oven for 45-50 minutes. Ensure the chicken is fully cooked and the juices run clear before serving. |
| 5 |
To make salad, combine all ingredients in a bowl and mix well. Serve on the side of the tandoori drumsticks. |
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