Tandoori Chicken Drumsticks with Honeydew, Pineapple and Mint Salsa

Ingredients

Method

Combine chicken, 1 1/2 cups yoghurt, tandoori paste and garlic in a large bowl. Cover and refrigerate for several hours or overnight.
For the salsa, combine melon, pineapple, chilli, spring onion and mint in a bowl. Dress with 2 tablespoons lime juice. Refrigerate until ready to serve.
Arrange drumsticks on a baking paper lined tray, spray with oil and roast at 240°C for 25-30 minutes turning once until browned and cooked through. Rest for 5 minutes before serving.
To serve, combine remaining yoghurt with remaining lime juice, arrange chicken drumsticks on a serving platter and drizzle with yoghurt and salsa.