Whether it’s a pizza party or a quick weeknight fix, you can trust these spicy yoghurt drumettes to satisfy your penchant for a flaming, tasty and fun chicken snack. As the drumettes ready themselves on the grill, try throwing together a raita, a refreshing and healthy Indian dip, that’ll reset your taste buds as soon as the dish starts to get a little too spicy.
- 20 (1.4 kg) chicken drumettes
- ½ tsp dried chilli flakes
- 1 tbsp each ground coriander
- 1 tbsp ground cumin
- 2 tsps ground turmeric
- 1½ cup (420 g) yoghurt
- ½ cup finely chopped fresh mint
- ½ cup fresh coriander
- 1 clove garlic, crushed
- 1 tbsp lemon juice
Combine chicken with chilli, spices and half the yoghurt in large bowl, season. Cover, refrigerate 30 mins.
Remove chicken from marinade, shake off excess. Discard marinade. Cook chicken on heated oiled barbecue (or grill or grill pan) until cooked through.
Meanwhile, make raita by combining herbs, garlic, juice and remaining yoghurt in small bowl.
9Serve chicken with raita.
TIP To avoid burning the chicken before it’s cooked through, heat the barbecue on medium.