Ingredients

The following ingredients have 4 Servings
  • C
  • h
  • i
  • c
  • k
  • e
  • n

Instruction

  • <p>Using a small, sharp knife, cut deep slashes into the chicken flesh without going right down to the bone. Put into a bowl and sprinkle with the lemon juice and salt, massaging these into the chicken until well mixed. Leave to macerate for about an hour. Whisk together the yoghurt and tandoori spice in a bowl and pour over the chicken. Again, mix well until the entire bowlful is a wonderful red. Cover with clingfilm and put into the fridge for at least 5-6 hours, or overnight, occasionally turning the chicken around a bit.</p> <p>Preheat the oven to 230°C/450°C/gas mark 8.</p> <p>Lift out the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the chicken legs upon it (it is a good idea, washing-up wise, to line the tin with foil, as the drippings from the chicken will burn). Bake in the oven for about 20 minutes, or until the drumsticks are richly burnished and almost blackened in parts; if not, finish them under a hot grill.</p> <p>Eat using your fingers, and squeeze more lemon over them as you go. And, if you would like a simple dip of some sort, add some freshly chopped mint and a chopped green chilli to some seasoned yoghurt.</p>