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40 chicken drumsticks can have around 10/15 servings, each serving of 3 drumsticks, half a potato and 2 handfuls of vegetables consists of 379 kcal with full fat yogurt or 369 kcal with low fat yogurt.
Mint sauce can have around 30 decent size servings consisting of 10 kcal, per serving equalling 18 grams
Ingredients for chicken drumsticks/roast
40 Chicken drumsticks – 4160 kcal
4 Medium sized potato – 296 kcal
Dry Coriander grinded (dry danya)
Two type of tandoori masala
Peri peri rub
500g Natural full fat yogurt – 400 kcal OR 500g of low fat yogurt – 264 kcal
2 table spoons of standard olive oil – 246 kcal
Ingredients for mint sauce (chatni)
500g of low fat yogurt – 264 kcal
Bit of low fat milk, about half a glass for 500g of low fat yogurt – 76 kcal
Half a tomato
Five small chillies
Handful of coriander
1 kcal Three pieces of garlic
Teaspoon of salt
Instructions for chicken drumsticks
1. Peel the potatoes and chop them into preferred sizes.
2. Stir the yogurt, tandoori masala, dry corriander, peri peri rub and olive oil together.
3. After stirring well, add the chicken drumsticks and potatoes and stir well making sure all the flavour is on the chicken and potato.
4. Then, place the chicken and potato on a tray and cover with foil.
5. Put the tray in the oven on gas mark 7 for around 1 hour. Make sure to check after 40 mins and keep checking every five mins to ensure it is not over cooking. When checking, wet your fingers with cold water, and squeeze the chicken to ensure it is cooked from inside.
6. When the chicken is cooked, remove foil and put the chicken back in the oven on gas mark 9 and allow the water to evaporate. This took me 20 mins but just keep an eye on the food.
7. Finally put the chicken, potatos, sauce and veg on your plate and enjoy!
Instructions for mint sauce (chatni)
1. Blend coriander, chilli, milk, tomato and garlic well
2. Add the mixture to the low fat yogurt.
3. Mix well and add some salt.
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