- 12 chicken drumsticks
- 2 cups Australian natural yoghurt
- 1/3 cup tandoori paste
- 1 clove garlic, crushed
- Olive oil spray
- Honeydew and Pineapple Salsa
- 1/4 honeydew melon, rind and seeds removed, diced
- 1/4 ripe pineapple peeled, diced
- 1/2 long red chilli, deseeded and finely chopped
- 1/2 spring onion, finely chopped
- 1/4 cup finely shredded fresh mint leaves
- 1/4 cup lime juice
| - 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.
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