Author of Indian Family Kitchen Anjali Pathak shows us three different delicious chicken drummer marinade recipes.
She says: “I couldn’t pick just one recipe, so I have shared three of my favourite marinades. If you have time, then these taste best when they have had time to marinate, so cover them and chill in the fridge for at least a few hours. But don’t worry if you haven’t the time – they will still taste delicious.”
Prep time 10 minutes
Cook time 35–45 minutes
8 –12 chicken drumsticks
lemon wedges, for squeezing over
Sticky chicken marinade
3 tbsp barbecue sauce – I like the hickory ones
2 tbsp soy sauce
2 tbsp clear honey
3 spring onions, finely chopped 3 garlic cloves, finely chopped
1 tbsp peeled and finely chopped
fresh root ginger
1–2 red chillies, finely chopped
2 tbsp finely chopped fresh coriander
Harissa, mint & cumin marinade
2 tbsp thick natural yogurt 3 tbsp harissa
3 tbsp finely chopped mint
2 tbsp olive oil
2 tsp cumin seeds, roughly crushed with a pestle and mortar
2 tsp clear honey
juice of 1 lemon
Rosemary, coriander & garlic marinade
4 garlic cloves, finely chopped a few rosemary sprigs, roughly chopped
3 tbsp roughly chopped
3 tsp coriander seeds, roughly
crushed with a pestle and mortar 3 tbsp olive oil
good pinch of salt and pepper
1 Make a few deep slashes in the drumsticks so that the flavours go right to the core.
2 Mix your chosen marinade ingredients together and rub all over the chicken in a glass or ceramic dish. Cover and leave to marinate in the fridge if you have time.
3 When ready to cook the drumsticks, cook over a hot barbecue for about 35 minutes, or place in a roasting tray and cook in an oven preheated to 200°C/400°F/Gas Mark 6 for 40–45 minutes, or until cooked through. Serve with lemon wedges.
Recipe and image from Secrets From My Indian Family Kitchen by Anjali Pathak, Hachette Australia. On sale from the 12th of May, $39.99