Fusion Tandoori Chicken from the Hairy Dieters is one of my favourite weekend lunches. This recipe is great because the marinade and subsequently the oven does all the work which allows you to get on with other things.
The only fiddly bit is removing the skin off the drumsticks, but some good kitchen scissors makes this relatively painless, and be prepared to get messy when massaging the marinade into the cuts but trust me, it’s worth it!
I like a bit of heat so I’m quite generous with the chilli powder (up to you) and if I can’t be arsed to go out and buy some fresh dill (which is preferable) I use the dried herb out of a jar instead which does the job. This meal is ideal with an accompanying salad, or some rice or wedges if you’re feeling a bit naughty. But you’re supposed to be on a diet so this blog would take a dim view of you if you did ha ha!
Recipe: Fusion Tandoori Chicken
Calories: 214 calories per portion (2 drumsticks), 321 calories per portion (3 drumsticks)
Book: Hairy Dieters – Good Eating
Prep time: Approx 15 mins, plus at least 1 hour marinating time
Cooking time: Approx 20-25 mins
- 12 chicken drumsticks (skinned)
- 100g low fat natural yoghurt
- 2 tbsp flaked sea salt
- 2 tbsp chopped dill
- 2 tbsp capers
- 100g tandoori paste
- 1 tsp chilli powder (optional)
- Lemon wedges (to serve)
- Flaked sea salt
Cost per portion: Approx *£1.33 *cost based on serving 4 people and on Tesco prices – December 2022
Method: Cut slashes in the flesh of the drumsticks, then put them in a bowl and season with salt. Put the yoghurt, dill and capers in a blender or food processor and blitz until the capers and dill are finely chopped. Mix this with the tandoori paste, and the chilli powder if you want some extra heat, then pour the lot over the chicken.
Make sure the paste covers the chicken – the best way to do this is to massage it into the cuts with your hands. Cover and leave to marinate for at least an hour, but preferably overnight.
When you’re ready to cook the chicken, preheat the oven to its highest setting. Put a wire rack over a roasting tin. Take the drumsticks out of the marinade and place them on the rack. Bake for 20-25 minutes, turning occasionally, until the drumsticks are well cooked and starting to blacken in places.
Serve with lemon wedges to squeeze over the chicken.