Step 1

Using a sharp knife, cut 3 deep slits in each drumstick. Place drumsticks in a large glass or ceramic dish. Combine tandoori paste and yoghurt in a bowl. Pour over drumsticks. Rub to coat. Cover with plastic wrap. Refrigerate for 10 minutes.

Step 2

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place drumsticks on a lightly greased wire rack on prepared tray. Bake for 30 minutes or until chicken is cooked through.

Step 3

Meanwhile, heat oil in a saucepan over medium heat. Cook onion for 1 to 2 minutes or until softened. Add turmeric and rice. Stir to coat. Add stock and boiling water. Cover. Bring to the boil. Reduce heat to low. Cook for 15 minutes or until liquid is nearly absorbed. Remove from heat. Set aside, covered, for 5 minutes or until rice is tender. Fluff rice with a fork. Stir through coriander. Season with salt and pepper. Serve drumsticks with pilaf and tzatziki.