Boneless Tikka Drumsticks

Serves 4

A quick and easy braai option, delicious served with grilled peaches. All the traditional favourite South African flavours feature in this dish – curry, peaches and chicken.

Recipe Category

Poultry – Chicken, Traditional Homegrown South African Recipes

Products in this recipe

Chicken Spice, Tikka Curry Cook In Sauce, Cape Malay Curry Cook-In Sauce, Sun-dried Tomato Pesto

Print or Download PDF

You will need

Main Dish

1 pack boned and skinned drumsticks or thighs, ± 16 – 18
Ina Paarman’s Chicken Spice
1 x 250 ml Ina Paarman’s Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce
125g Ina Paarman’s Sun-dried Tomato Pesto
½ cup (125 ml) full cream plain yoghurt
fresh coriander to garnish (optional)
4 cling peaches, halved and pipped

Ina’s Tip

Start grilling the peaches halfway through braaing the chicken.

Method

Season the chicken lightly with Chicken Spice on both sides. Pour the Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce,Tomato Pesto and yoghurt
into a medium size glass mixing bowl and stir to combine. Reserve 1 cup of the sauce for later. Add the chicken to the remaining
sauce and mix everything together. Cover with clingfilm, refrigerate for 6 hours or overnight. Remove from the fridge before you light the fire. Braai over medium coals, turning and basting with leftover marinade. Cook until well browned and just cooked through. Toss with reserved sauce. Garnish with fresh coriander. Serve with grilled peach halves basted with a little left over sauce.