Golden-roasted chicken drumsticks, accompanied by crispy potato chunks and sweet carrot wedges, are smothered in a Spice & All Things Nice Indian Butter Chicken Paste-spiced yoghurt. Sided with a refreshing radish, cucumber & spring onion salad. Grab a naan quarter to soak up every last drop of delectable sauce!
One Tray Butter Chicken Drumsticks
One Tray Butter Chicken Drumsticks
with naan bread, fresh coriander & radish
Hands on Time: 10 - 15 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Carrot
- Chicken
- Cucumber
- Free-range Chicken Drumsticks
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Low Fat Plain Yoghurt
- Naan Bread
- Naan Breads
- Potato Chunks
- Radish
- Spice & All Things Nice Indian Butter Chicken Paste
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
DRUM(STICKS) ROLL, PLEASE
Preheat the oven to 220°C. Pat the Chicken drumsticks dry with paper towel. Place on a roasting tray along with the potato chunks and the carrot wedges. Coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway.
THAT LOOKS GRATE
While the Chicken is roasting, peel and grate the garlic and ginger. Place in a bowl along with the yoghurt, the curry paste, and seasoning. Mix until fully combined. Add a splash of water to loosen until drizzling consistency.
ROUNDS AND HALF-MOONS
Rinse and pick the coriander. Cut the Cucumber into half-moons and slice the radish into rounds. Roughly slice the spring onion. In a bowl, combine the cucumber half-moons, the radish rounds, the sliced spring onion, ½ the picked coriander, seasoning, and a drizzle of oil. Set aside for serving.
GET YOUR COAT
When the roast has 10 minutes remaining, remove the tray from the oven and coat the Chicken and veg in the curry yoghurt. Return to the hot oven to roast for the remaining time.
YOU’RE SECOND TO NAAN
Place the naan bread on a baking tray and heat up in the hot oven for 2-3 minutes. Cut into quarters.
GET THE PLATES OUT!
Plate up the butter Chicken tray bake. Side with the naan quarters and the fresh salad. Sprinkle over the remaining coriander. Tuck in, Chef!
DRUM(STICKS) ROLL, PLEASE
Preheat the oven to 220°C. Pat the Chicken drumsticks dry with paper towel. Place on a roasting tray along with the potato chunks and the carrot wedges. Coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway.
THAT LOOKS GRATE
While the Chicken is roasting, peel and grate the garlic and ginger. Place in a bowl along with the yoghurt, the curry paste, and seasoning. Mix until fully combined. Add a splash of water to loosen until drizzling consistency.
ROUNDS AND HALF-MOONS
Rinse and pick the coriander. Cut the Cucumber into half-moons and slice the radish into rounds. Roughly slice the spring onion. In a bowl, combine the cucumber half-moons, the radish rounds, the sliced spring onion, ½ the picked coriander, seasoning, and a drizzle of oil. Set aside for serving.
GET YOUR COAT
When the roast has 10 minutes remaining, remove the tray from the oven and coat the Chicken and veg in the curry yoghurt. Return to the hot oven to roast for the remaining time.
YOU’RE SECOND TO NAAN
Place the naan breads in a single layer on a baking tray and heat up in the hot oven for 2-3 minutes. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Cut into quarters.
GET THE PLATES OUT!
Plate up the butter Chicken tray bake. Side with the naan quarters and the fresh salad. Sprinkle over the remaining coriander. Tuck in, Chef!
DRUM(STICKS) ROLL, PLEASE
Preheat the oven to 220°C. Pat the Chicken drumsticks dry with paper towel. Place on a roasting tray along with the potato chunks and the carrot wedges. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
THAT LOOKS GRATE
While the Chicken is roasting, peel and grate the garlic and ginger. Place in a bowl along with the yoghurt, the curry paste, and seasoning. Mix until fully combined. Add a splash of water to loosen until drizzling consistency.
ROUNDS AND HALF-MOONS
Rinse and pick the coriander. Cut the Cucumber into half-moons and slice the radish into rounds. Roughly slice the spring onions. In a bowl, combine the cucumber half-moons, the radish rounds, the sliced spring onion, ½ the picked coriander, seasoning, and a drizzle of oil. Set aside for serving.
GET YOUR COAT
When the roast has 10 minutes remaining, remove the tray from the oven and coat the Chicken and veg in the curry yoghurt. Return to the hot oven to roast for the remaining time.
YOU’RE SECOND TO NAAN
Place the naan breads in a single layer) on a baking tray and heat up in the hot oven for 2-3 minutes. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Cut into quarters.
GET THE PLATES OUT!
Plate up the butter Chicken tray bake. Side with the naan quarters and the fresh salad. Sprinkle over the remaining coriander. Tuck in, Chef!
DRUM(STICKS) ROLL, PLEASE
Preheat the oven to 220°C. Pat the Chicken drumsticks dry with paper towel. Place on a roasting tray along with the potato chunks and the carrot wedges. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
THAT LOOKS GRATE
While the Chicken is roasting, peel and grate the garlic and ginger. Place in a bowl along with the yoghurt, the curry paste, and seasoning. Mix until fully combined. Add a splash of water to loosen until drizzling consistency.
ROUNDS AND HALF-MOONS
Rinse and pick the coriander. Cut the Cucumber into half-moons and slice the radish into rounds. Roughly slice the spring onions. In a bowl, combine the cucumber half-moons, the radish rounds, the sliced spring onion, ½ the picked coriander, seasoning, and a drizzle of oil. Set aside for serving.
GET YOUR COAT
When the roast has 10 minutes remaining, remove the tray from the oven and coat the Chicken and veg in the curry yoghurt. Return to the hot oven to roast for the remaining time.
YOU’RE SECOND TO NAAN
Place the naan breads in a single layer on a baking tray and heat up in the hot oven for 2-3 minutes. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Cut into quarters.
GET THE PLATES OUT!
Plate up the butter Chicken tray bake. Side with the naan quarters and the fresh salad. Sprinkle over the remaining coriander. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for One Tray Butter Chicken Drumsticks?
The preparation time for One Tray Butter Chicken Drumsticks with naan bread, fresh coriander & radish is between 10 and 15 minutes.
What is the total time required to make One Tray Butter Chicken Drumsticks with naan bread, fresh coriander & radish?
The total time required to make One Tray Butter Chicken Drumsticks with naan bread, fresh coriander & radish is between 30 and 35 minutes.
How many servings does One Tray Butter Chicken Drumsticks provide?
4 servings
What are the main ingredients in One Tray Butter Chicken Drumsticks?
Carrot, Chicken, Cucumber, Free-range Chicken Drumsticks, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, Naan Bread, Naan Breads, Potato Chunks, Radish, Spice & All Things Nice Indian Butter Chicken Paste, Spring Onion, Spring Onions
What is the nutritional information of One Tray Butter Chicken Drumsticks?
Calories: 1107, Carbs: 116 grams, Fat: grams, Protein: 70.8 grams, Sugar: 16.2 grams, Salt: 1386 grams
How do I prepare One Tray Butter Chicken Drumsticks?
DRUM(STICKS) ROLL, PLEASE: Preheat the oven to 220°C. Pat the chicken drumsticks dry with paper towel. Place on a roasting tray along with the potato chunks and the carrot wedges. Coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway. THAT LOOKS GRATE: While the chicken is roasting, peel and grate the garlic and ginger. Place in a bowl along with the yoghurt, the curry paste, and seasoning. Mix until fully combined. Add a splash of water to loosen until drizzling consistency. ROUNDS AND HALF-MOONS: Rinse and pick the coriander. Cut the cucumber into half-moons and slice the radish into rounds. Roughly slice the spring onion. In a bowl, combine the cucumber half-moons, the radish rounds, the sliced spring onion, ½ the picked coriander, seasoning, and a drizzle of oil. Set aside for serving. GET YOUR COAT: When the roast has 10 minutes remaining, remove the tray from the oven and coat the chicken and veg in the curry yoghurt. Return to the hot oven to roast for the remaining time. YOU’RE SECOND TO NAAN: Place the naan breads in a single layer on a baking tray and heat up in the hot oven for 2-3 minutes. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Cut into quarters. GET THE PLATES OUT!: Plate up the butter chicken tray bake. Side with the naan quarters and the fresh salad. Sprinkle over the remaining coriander. Tuck in, Chef!
What should be prepared from my kitchen to make One Tray Butter Chicken Drumsticks?
Carrot, Chicken, Cucumber, Free-range Chicken Drumsticks, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, Naan Bread, Naan Breads, Potato Chunks, Radish, Spice & All Things Nice Indian Butter Chicken Paste, Spring Onion, Spring Onions
How many calories does One Tray Butter Chicken Drumsticks have?
1107 calories
How much fat content does One Tray Butter Chicken Drumsticks have?
grams
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