Quick & Easy

Tandoori drumettes with cucumber raita

Raita is a fresh yogurt salad that goes extremely well with spicy Indian dishes.
Tandoori drumettes with cucumber raita



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


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