What’s for dinner? Chicken tikka with wedges

Chicken drumsticks smothered in a thick spicy yoghurt marinade paired with spicy wedges and cucumber raita. What a treat!

Serves 4-6

You’ll need: McCain Spicy Wedges; 8 – 10 chicken drumsticks; 2 tablespoons olive oil; 1 cup thick Greek yoghurt; 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.

For the cucumber and mint raita – Half a cucumber, grate and left to strain to remove excess water; 300ml thick double cream yoghurt; ½ teaspoon cumin powder; a handful of mint leaves, chopped; salt and pepper to taste.

How to: 

Combine the olive oil, yoghurt and lemon juice with all the spices and mix well. Using a sharp knife, make four slits on each drumstick

Toss the drumsticks in the yoghurt marinade and refrigerate for at least four hours. 

Preheat oven to 230 °C.

Brush some melted butter on an oven-proof wire rack and place above a baking tray lined with foil.

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

Whilst the chicken is in the oven, combine all the ingredients for the cucumber raita. 

Cook McCain Spicy Wedges according to package instructions

Remove chicken from oven and serve hot with spicy wedges, cucumber raita and lemon slices

* Recipe & image by McCain.

Gareth Drawbridge

Digital content producer
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