12or morechicken drumsticksIf using more drumsticks, double the ingredients accordingly
1tbspmasala anyone, the meat masala will work too or substitute with curry
8garlic cloves roughly chopped
1lime zestthe juice should be about 2 tablespoons
few sprigs of fresh coriander for garnishing
Lime wedges to serve
If you want to remove the skin of the drumsticks, grasp the meaty end of the drumstick. Pull the skin down and off the end. When you're finished with the pieces, make sure to wash your hands to prevent the spread of bacteria.
In a small saucepan, heat all the spices on medium heat so that they can saute for a few minutes until the spices are fragrant.
Add all the spices to a blender with the yogurt, lime zest and juice, process to almost smooth.
Using a sharp knife, make about 2 slashes in every chicken drumstick.
Place the drumstick in a large bowl and toss with the marinade, cover and refrigerate for at least 24 hours.
When ready, preheat the oven to 220° C / 450° F (less heat for fan ovens).
Line a baking sheet with aluminium foil and place a rack over the top. Spray the rack with nonstick cooking spray.
Arrange the chicken on the rack, leaving a bit of space between. Add the leftover marinade to the chicken drumsticks. Roast for about 45 minutes, turn the drumsticks and place them under the grill for about 4 to 6 minutes.