Chicken Drumsticks
BY Chad Shanehchian
Ingredients
8 free-range chicken drumsticks – skin removed
2 1/2 teaspoons of ground cumin and coriander (2 parts coriander, 1 part cumin)
2 teaspoons garam masala
2 teaspoons fresh masala
1/2 teaspoon turmeric
2 tablespoons tomato puree/paste
1 1/2 tablespoons canola/sunflower oil
2 1/2 teaspoons of ground cumin and coriander (2 parts coriander, 1 part cumin)
2 teaspoons garam masala
2 teaspoons fresh masala
1/2 teaspoon turmeric
2 tablespoons tomato puree/paste
1 1/2 tablespoons canola/sunflower oil
Preheat oven to 175 degrees. Place the prepared chicken into a large mixing bowl. Place all the spices, oil and tomato puree into a small bowl and mix together. Pour the marinade onto the chicken – use your hands to mix well. Lay the marinated chicken evenly in an oven dish. Cover with foil – ideally leave in the fridge for a few hours to marinate. Cook in a preheated oven at around 175 degrees for about an hour. Check to see if the chicken is cooked. Remove from oven and rest for 5 minutes (with the foil still covering the dish). Serves 2-3.