Preparation
- Toast the garam masala, paprika, cumin, coriander, turmeric and cayenne in a dry frying pan over a low heat for 2 minutes until fragrant (this step is optional but gives more flavour).
- Stir the spices with the yoghurt, ginger, garlic, lime juice, oil and salt into a smooth marinade.
- Score the drumsticks deeply several times, rub them with the marinade and marinate, covered, in the fridge for at least 3 hours, ideally 12 to 24 hours.
- Preheat the oven to 180 °C (conventional), line a baking tray with foil and set a rack on top. Wipe the excess marinade off the drumsticks, keep it for later, and arrange them on the rack.
- Bake for 20 minutes, then brush the drumsticks generously with marinade. Brush again after another 10 minutes and once more after a further 10 minutes.
- Turn the oven up to 220 °C and bake for another 10 to 15 minutes, until dark, charred patches appear and the temperature near the bone reaches about 80 °C.
- For the dip, blend the yoghurt and mint until fine and season with salt and pepper. Serve the drumsticks with the mint yoghurt and lime wedges.
Drink with it
IPA · excellent match
IPA with citrus hops, well chilled
Citrusy hop aromas pick up the lime and coriander, the bitterness cuts through the fat in the skin and the yoghurt, and the malt carries the roasted notes from the oven.
What Is an IPA? Hop Aroma with Many FacesLondon dry gin · excellent match
London Dry gin as a gin and tonic, plenty of ice, lime zest
Juniper, coriander seed and citrus in the gin meet the coriander, cumin and lime of the marinade; as a long drink over ice it stays cool and pleasantly bitter next to the warmth of the spices.
London Dry Gin: does it have to come from London?White wine · excellent match
Gewürztraminer or off-dry Riesling (feinherb)
A touch of residual sweetness tames the chilli, while the spiciness of the Gewürztraminer or the acidity of the Riesling suits the garam masala and lime.
Which wine pairs with food? A simple approach to choosingPale lager · good match
Pale lager (Helles), ice cold
Carbonation and cold cool the heat of the spices, and the mild malt body lets the marinade speak.
Pils or Helles: What's the Difference?Rosé · good match
Full-bodied dry rosé, well chilled
Red fruit and freshness stand up to the spiced yoghurt and the charred patches.
Why it pairs well
Gin and tonic with Indian food: coriander and citrus are in the gin just as they are in the marinade.