Score the chicken slashes in the back of the drumsticks, 1 cm deep.
KnifeCutting board
2
Pat the chicken dry with paper towels. Mix the oil, unsweetened soy yogurt, garlic, paprika, chili flakes, cumin, turmeric, ground coriander, lemon juice, ginger, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
3
Cover and marinate the chicken in the fridge 4–24 hours. Take it out of the fridge 30 minutes before baking.
4
Preheat the oven to 220°C (430°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Arrange the chicken in the pan in a single layer, with space between the pieces.
Baking pan
6
Bake uncovered 35–40 minutes, until the skin is browned and the chicken is done.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Move under the oven broiler for 5 more minutes, until the chicken is seared at the edges.
BroilerBaking pan
8
Serve with naan, unsweetened soy yogurt sauce and cilantro leaves.
358calories
37 gprotein
7 gcarbs
19 gfat
● protein 42%● carbs 8%● fat 50%
Per serving (268 g), of 4 servings
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Broiler· 💡 Workaround, changes the dish: Kitchen torch (Torch for finishing) · Grill pan (Heat from below only)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
