Name: Spicy yoghurt chicken drumettes with raita
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Spicy yogurt chicken drumettes with raita; 20 (1.4kg) chicken drumettes; 1/2 teaspoon dried chilli flakes; 1 tablespoon each ground coriander; 1 tablespoon ground cumin; 2 teaspoon ground turmeric; 1 1/2 cup (420g) yoghurt; 1/2 cup finely chopped fresh mint; 1/2 cup fresh coriander; 1 clove garlic, crushed; 1 tablespoon lemon juice

Finger bowls at the ready for these fragrant chicken drumettes served with a fresh raita for a tasty snack or weeknight meal.

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Ingredients

Spicy yogurt chicken drumettes with raita

20 (1.4kg) chicken drumettes

1/2 teaspoon dried chilli flakes

1 tablespoon each ground coriander

1 tablespoon ground cumin

2 teaspoon ground turmeric

1 1/2 cup (420g) yoghurt

1/2 cup finely chopped fresh mint

1/2 cup fresh coriander

1 clove garlic, crushed

1 tablespoon lemon juice

Method

1.Combine chicken with chilli, spices and half the yoghurt in large bowl, season. Cover, refrigerate 30 minutes.

2.Remove chicken from marinade, shake off excess. Discard marinade. Cook chicken on heated oiled barbecue (or grill or grill pan) until cooked through.

3.Meanwhile, make raita by combining herbs, garlic, juice and remaining yoghurt in small bowl.

4.Serve chicken with raita.

To avoid burning the chicken before it’s cooked through, heat the barbecue on medium.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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