Name: Tandoori drumettes with cucumber raita
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup (400g) jasmine rice; 12 drumettes (960g); 2 tablespoon tandoori paste; 400 gram yoghurt; 1 lebanese cucumber (130g), seeded, chopped finely; 1 tablespoon finely chopped fresh mint; 1 teaspoon ground cumin

Ingredients

2 cup (400g) jasmine rice

12 drumettes (960g)

2 tablespoon tandoori paste

400 gram yoghurt

1 lebanese cucumber (130g), seeded, chopped finely

1 tablespoon finely chopped fresh mint

1 teaspoon ground cumin

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.

3.Meanwhile, combine chicken, paste and half of the yogurt in large bowl. Place chicken, in single layer, on wire oven rack over baking dish; bake, uncovered, about 20 minutes or until chicken is browned all over and cooked through.

4.Combine remaining yogurt with cucumber, mint and cumin in small bowl. Serve rice topped with tandoori chicken and cucumber raita.

Drumettes are in fact wings trimmed to resemble drumsticks; in some areas, this name is used (along with lovely legs) when describing pared-back and trimmed drumsticks. You can use either in this recipe
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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