Jan 31, 2016 Here, I bring you juicy, incredibly-flavourful spicy chicken drumsticks, charred in spots and irresistibly messy. SERIOUSLY, seriously yummy. The longer you marinate them, the more flavourful they’ll be – I recommend putting it together the night before, or at least in the morning before you plan to cook them. I lift the skin gently and force the yogurt-spice mixture underneath (because yum, crispy chicken skin), but the more authentic way would be to remove the skin and create deep gashes in the meat before marinating. Your call. Bake them until cooked through, then turn on the broiler for a few minutes to get that authentic, wonderful char you’d get in a super-hot tandoor oven. Serve with basmati rice, this yogurt cucumber salad, and warm, homemade naan.
