Tandoori Chicken Drumsticks
- 1 1/2 pounds chicken drumsticks
- 1/2 cup plain yogurt
- 4 tablespoons PATAK'S tandoori paste
- 4 tablespoons chunky-style peanut butter
- 2 teaspoons cider vinegar
Remove the skin from the drumsticks and gently score. In large bowl, combine yogurt, tandoori paste, peanut butter and vinegar. Place drumsticks in the marinade. Cover and refrigerate for at least one hour. Grill drumsticks over medium coals 20-25 minutes or until cooked through, turning occasionally and basting with remaining sauce. Serves 4.
And for a nice side dish, try this:
- 1 pound potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 2 tablespoons PATAK'S mild curry paste
- Salt to taste
Peel potatoes and chop into small pieces. Boil in salted water until tender. In large skillet, heat oil. Add the mustard seeds. Once the seeds begin to pop, add the onion and garlic; saut? until golden brown. Stir in the mild curry paste. Reduce heat, cover and cook for 2-3 minutes. Add the potatoes. Cook an additional 5 minutes, adding additional water if potatoes begin to stick. Season to taste and serve. Serves 4-6.
All Recipe of the Month ingredients are available The British Emporium. For more information, please call our store or send us e-mail.