Chicken Tikka & Spicy Wedges
Ingredients
8 – 10 chicken drumsticks
2 tablespoons olive oil
1 cup thick Greek yogurt
Juice of one lemon
1 bay leaf crushed
2 teaspoons masala
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon crushed black pepper
1 teaspoon salt
1 teaspoon turmeric
Melted butter
Lemon wedges for serving
Servings
4
Products we used
Directions
Prep Time: 15 minutes + 4 hours/overnight marination
Total Time: 50 minutes
For the Cucumber and Mint Raita
- Half a cucumber – grated and left to strain to remove excess water
- 300 ml thick double cream yogurt
- ½ teaspoon cumin powder
- Handful of mint leaves chopped
- Salt and pepper to taste
- Combine all the ingredients and mix until well combined.
For the Dish:
- Combine the olive oil, yogurt and lemon juice with all the spices and mix well
- Using a sharp knife, make 4 slits on each drumstick
- Toss the drumsticks in the yogurt marinade and refrigerate for at least 4 hours or overnight
- Preheat oven to 230 degrees
- Brush some melted butter on an oven-proof wire rack and place above a baking tray lined with foil
- Gently place the drumsticks on the buttered wire rack and drizzle with melted butter and roast for 25 minutes before turning and cooking for a further 20 - 25 minutes
- Whilst the chicken is in the oven get the cucumber raita done
- Cook McCain Spicy Wedges according to package instructions
- Remove chicken from oven and serve hot with spicy wedges, cucumber raita and lemon slices
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Spicy Wedges #chicken #tikka