Chicken Tikka Drummers with Raita Salad


Spice up those drumsticks with Patak’s Tikka Masala paste. Served with a simple salad and a cooling mint raita, this makes a lovely light lunch.

Serves 4 – approx £1.00 per portion

Preparation time: 15 minutes + marinating
Cooking time: 30 – 35 minutes


8 chicken drumsticks, skin removed
2 tbsp Patak’s Tikka Masala Paste
2 tbsp thick low fat yoghurt
1 tbsp vegetable oil

For the salad:

1 x 80g bag watercress, spinach and rocket salad
100g (3½oz) cherry tomatoes, halved
2 tbsp pine nuts, toasted (optional)
2 tbsp Patak’s Raita
Salt and pepper, to taste


1. In a large bowl mix together the yoghurt, Patak’s Tikka Masala Paste and vegetable oil. Make large slits in the chicken drumsticks, then add to the marinade and turn until well coated. If time allows you can leave the chicken to marinate for two hours or even overnight, simply cover and place in the refrigerator.

2. Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Lift the chicken from the marinade, then either bake in the hot oven or cook over hot barbecue coals for 30 – 35 minutes or until they are cooked through.

3. In a bowl mix the Patak’s Raita with 1 tbsp of water. Check and adjust the seasoning. Toss the spinach, watercress, tomatoes and pine nuts (if using) together in a bowl, drizzle over the dressing. Serve the chicken drumsticks with the salad.

Anjali’s Tip: “It’s really easy to toast your own pine nuts; simply roast them in a dry frying pan on a medium heat until light golden brown.”


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