8 chicken drumsticks, skinned
150 ml natural yoghurt
1 1/2 tsp ginger, finely chopped
1 1/2 tsp garlic, crushed
1 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp red food colouring
1 tbsp tamarind paste
150 ml water
150 ml oil
- Place the yoghurt in a bowl and add the ginger, garlic, chilli powder, ground cumin, ground coriander, salt and red food colouring and blend until well combined.
- Make 2-3 slashes in each piece of chicken. Add the chicken to this and mix to coat well. Leave the chicken to marinate in the refrigerator for a minimum of 3 hours.
- In a separate bowl, mix the tamarind paste with the water and fold into the yoghurt and spice mixture. Toss the chicken pieces in this mixture and set aside to marinate for a further 3 hours.
- Transfer the chicken pieces to a heatproof dish and brush the chicken with oil. Cook the chicken under a pre-heated medium- hot grill for 30-35 minutes, turning the chickenpieces occasionally and basting with the remaining oil. Garnish with the onion rings,tomatoes and lemon wedges and serve hot.
Recipe Source: Simple Indian Quick and Easy Cookbook