Tikka Chicken Drumsticks with Crunchy Seeded Topping and Saffron Yoghurt

Preheat the oven to 160°C fan bake.

Process all the ingredients, except the chicken, in a food processor until smooth. Tip into a bowl.

Slash the drumsticks a couple of times then rub the paste all over, pushing it into the slashes. Cover and refrigerate for at least a few hours, but preferably overnight.

Place on a lined baking tray and roast for about 50 minutes, turning once until fully cooked through.

To serve: Spread the thick Saffron Yoghurt on a platter and top with the chicken drumsticks. Scatter over the Crunchy Seeded Topping and coriander.

Crunchy Seeded Topping: Heat the butter and oil in a large sauté pan and add all the ingredients. Cook over a low heat, stirring often, until golden. Tip onto paper towels to drain. Makes 2 cups

Saffron Yoghurt:  Combine the ingredients in a bowl. Tip into a sieve lined with a piece of damp muslin and set over a deep bowl. Cover and place in the fridge overnight. Makes 1½ cups