HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTandoori Chicken Drumsticks
topBanner
Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks

with Spinach & Garlic Rice

Read more

Roasted in the oven and with tasty, slightly charred edges, chicken drumsticks are an easy and delicious way to enjoy tandoori flavours. Served with fragrant garlic spinach rice plus a crunchy salad, this mild meal is a family winner!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time55 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 tub

tandoori paste

1 packet

Greek-style yoghurt

(ContainsMilk)

2 packet

chicken drumsticks

1 bag

baby spinach leaves

3 clove

garlic

2 packet

basmati rice

2 unit

cucumber

2 unit

tomato

1 tub

mango chutney

(ContainsTree NutsMay be present Egg)

Not included in your delivery

olive oil

½ tsp

salt (for the chicken)

40 g

butter

(ContainsMilk)

3 cup

water

½ tsp

salt (for the rice)

2 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3370 kJ
Fat28.9 g
of which saturates11.1 g
Carbohydrate73 g
of which sugars9.8 g
Dietary Fibre0 g
Protein60.2 g
Cholesterol0 mg
Sodium1420 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Large Bowl
Baking Dish
Baking Paper
Chopping board
Medium Pan
Small Bowl
Lid
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Combine the tandoori paste, Greek yoghurt, salt (for the chicken) and a drizzle of olive oil in a large bowl. Cut two deep slashes onto either side of each chicken drumstick, then add to the tandoori mixture and turn to coat. TIP: Adding the cuts helps the marinade penetrate deeper into the chicken and also helps cut down on cook time!

2

Place the drumsticks mixture in a large baking dish lined with baking paper and bake for 20 minutes. Remove from the oven, turn the drumsticks and spoon over any juices in the baking dish. Bake until the chicken is cooked through, 25-30 minutes. TIP: The spice blend will char slightly, this adds flavour to the dish!

3

While the chicken is baking, roughly chop the baby spinach leaves. Place a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the baby spinach and cook, stirring, until wilted, 1 minute. Transfer to a small bowl. TIP: Frying the spinach gives better flavour and texture to the spinach rice!

4

Finely chop the garlic (or use a garlic press). Return the saucepan to a medium heat with the butter and a dash of olive oil. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water and salt (for the rice) to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. Stir the spinach through the rice. TIP: Leave the spinach out of the kids portions if they're not fans!

5

While the rice is cooking, roughly chop the cucumber and tomato. Transfer to a medium bowl and add the vinegar and a generous pinch of salt and pepper. Toss to combine. TIP: Leave some salad without dressing for the kids if they prefer!

6

Divide the spinach and garlic rice and tandoori drumsticks between plates. Serve with the tomato and cucumber salad and mango chutney on the side.