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