Tandoori-spiced chicken drumsticks
- Heat oven to 200C.
- Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for 20 minutes to allow juices to drain.
- At the same time, combine yoghurt, garam masala, oil and cinnamon. Remove chicken from drained juices, place in a clean dish and coat with spiced yoghurt mix. Leave to marinate for 2 hours.
- Place chicken on a rack resting in an oven pan. Roast for 30 minutes or until juices run clear. Serve with lemon or lime wedges to squeeze over the top.