Chicken Tikka & Spicy Wedges
Chicken Tikka & Spicy Wedges

Ingredients

 

McCain Spicy Wedges 

8 – 10 chicken drumsticks 

2 tablespoons olive oil 

1 cup thick Greek yogurt 

Juice of one lemon 

1 bay leaf crushed 

2 teaspoons masala 

1 teaspoon paprika 

1 teaspoon cumin powder 

1 teaspoon coriander powder 

1 teaspoon crushed black pepper 

1 teaspoon salt 

1 teaspoon turmeric 

Melted butter 

Lemon wedges for serving 

 

Directions

Prep Time: 15 minutes + 4 hours/overnight marination 

Cooking Time: 50 minutes 

Serves: 4 

 

For the Cucumber and Mint Raita 

  1. Half a cucumber – grated and left to strain to remove excess water 
  2. 300 ml thick double cream yogurt 
  3. ½ teaspoon cumin powder 
  4. Handful of mint leaves chopped 
  5. Salt and pepper to taste 
  6. Combine all the ingredients and mix until well combined. 

For the Dish:

  1. Combine the olive oil, yogurt and lemon juice with all the spices and mix well 
  2. Using a sharp knife, make 4 slits on each drumstick 
  3. Toss the drumsticks in the yogurt marinade and refrigerate for at least 4 hours or overnight 
  4. Preheat oven to 230 degrees 
  5. Brush some melted butter on an oven-proof wire rack and place above a baking tray lined with foil 
  6. Gently place the drumsticks on the buttered wire rack and drizzle with melted butter and roast for 25 minutes before turning and cooking for a further 20-25 minutes 
  7. Whilst the chicken is in the oven get the cucumber raita done 
  8. Cook McCain Spicy Wedges according to package instructions 
  9. Remove chicken from oven and serve hot with spicy wedges, cucumber raita and lemon slices