Tikka Chicken Drumsticks with Crunchy Seeded Topping and Saffron Yoghurt

, from Issue #80. September, 2018
Photography by Josh Griggs.
    Tikka Chicken Drumsticks with Crunchy Seeded Topping and Saffron Yoghurt

    The drumsticks need to be cooked on a lower heat to prevent the spicy crust burning before the chicken is fully cooked through. The yoghurt needs to be started one day ahead and the chicken is also best left in the marinade overnight.

    Serves: 4

    INGREDIENTS

    1 tablespoon lime juice
    ¼ cup tikka masala spice paste
    ½ cup coconut cream
    ¼ cup roasted cashew nuts
    12 chicken drumsticks
    To serve
    Saffron Yoghurt, see below
    Crunchy Seeded Topping, see below
    coriander, for garnish
    Crunchy Seeded Topping
    1 tablespoon butter
    1 tablespoon olive oil
    ½ cup cashew nuts
    ½ cup white sultanas
    ¼ cup sunflower seeds
    ¼ cup pumpkin seeds
    ¼ cup shaved coconut
    1 teaspoon sea salt
    Saffron Yoghurt
    2 cups thick plain yoghurt
    good pinch saffron threads
    1 teaspoon sea salt

     

     

    METHOD

    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 Yoghurt: 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 witha piece of damp muslin and set over a deep bowl. Cover and place in the fridge overnight. Makes 1½ cups

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