Recipe: Tandoori Drumsticks

An easy way to get your Tandoori fix on the road, when you’re miles from anywhere!




8 chicken drumsticks

1 brown onion, sliced

4 large cloves garlic, minced

1 tin diced tomatoes

1 cup water

¼ cup Tandoori paste

Salt and pepper

Olive oil

Greek yoghurt to serve



Using a sharp knife, slash the drumsticks a few times.

Place in a bowl or large plastic bag, add the Tandoori paste and rub in well. Leave to marinate in the fridge for 30 minutes.

Add a splash of olive oil to a large, deep frying pan, or your camp oven over coals, or a gas flame at medium/high.

Add the drumsticks and cook for a few minutes or until browned on all sides.

Splash in some more olive oil, add the onion and cook for a few minutes until softened.

Add the garlic and cook for a few minutes, then pour in the water and tomatoes. Stir well to combine, then bring to a boil.

Lower the heat to a simmer and cook for 15 minutes.

Check for seasoning and add salt and pepper if desired. Stir well and turn the drumsticks.

Simmer for a further 15 minutes or until the drumsticks are cooked through.

Serve on boiled rice with a dollop of yoghurt on top.

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