Baked tandoori drumsticks

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Serves 4

  • 8 chicken drumsticks
  • 1½ tbsp garam masala
  • ½ tbsp cumin
  • 1 tsp dried coriander
  • ¼ tsp ground ginger
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • ¼ tsp cayenne pepper
  • Juice of 1 lemon
  • 150g sour cream
  1. Season the chicken drumsticks with salt and black pepper.
  2. In a bowl, stir together all of the other ingredients until well combined. Add the chicken legs, turning them to coat completely in the marinade.
  3. Cover with cling film and allow to marinate the chicken for at least four hours or overnight if possible.
  4. Remove the chicken from the fridge 30 minutes before cooking. Preheat the oven to 230˚C/210˚C fan/gas mark 4.
  5. Line a baking tray with tin foil, then place a rack on top Spray generously with cooking spray, then place the drumsticks on the rack.
  6. Bake for 40-45 minutes or until completely cooked throughout, turning the drumsticks after about 30 minutes.

 

Per Serving: 252 kcals, 13.6g fat (6.3g saturated), 5.1g carbs, 2g sugars, 27.4g protein, 1g fibre, 0.112g sodium

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