Step 1

Prepare the chicken - Use a sharp knife and make 2 to 3 diagonal incisions in the thickest part of theIn a mixing bowl, stir in the yoghurt, tandoori spices and squeeze the juice of half a lemon or 1 lime. Stir everything well so it is all combined. (Save the other half lemon / lime for serving)

Step 2

Add the drumsticks and leave covered in the fridge for 1 -2 hours, (minimum 30 minutes). The longer you leave the meat to marinade, the stronger the flavour will be.

Step 3

Switch your grill on to a medium heat and place the drumsticks on your grill rack.If you want to bake in the oven, place the chicken pieces on a grill rack, with a little water in the tray to allow the steam to keep the chicken moist and bake at 400 F / 200 C for approximately 20 minutes (depends how thick your chicken is). If you want a charred effect on the skin after baking, pop it under a very hot grill for a minute or so until the skin turns darker.

Step 4

Your drumsticks will be ready when the skin crisps up, and turns slightly black and charred. Don't forget to turn the drumsticks over when one side is done! Also, where you have made the incisions, check the juices are running clear from the bone area, and the chicken will be ready.

Step 5

Once ready, serve with the other half lemon or lime (in wedges).