For the drumsticks

12 chicken drumsticks (leg and thigh meat), skin removed

300ml/10½fl oz plain lactose free  yogurt

1 tsp ground cumin

1 tbsp chili powder

½ tsp ground turmeric

½ tsp ground cinnamon

5cm/2in piece fresh root ginger, skin on, finely grated

1 tbsp garlic infused oil

1 lemon, juice only

For the raita

½ cucumber, skin and seeds removed, finely diced

½ tsp ground cumin

2 tbsp finely chopped fresh mint leaves

2 tbsp finely chopped fresh coriander leaves

200ml/7fl oz plain lactose free yogurt

1 lime, juice only

sea salt and freshly ground black pepper


For the drumsticks, using the heel of a heavy knife, chop through the top of the chicken drumsticks at the joint, to take the knuckle off.

Turn each drumstick upside-down and chop the bottom of the bone off, then push the meat down towards the bottom of the bone so that it looks like a little ball at the bottom of the drumstick. Using a pair of tweezers, pull the tendons from the bone and discard. Set the drumsticks aside.

In a bowl, stir 100ml/3½fl oz of the lactose free yogurt with all of the remaining drumstick ingredients until well combined. Add the remaining lactose free yogurt and mix through.

Add the drumsticks to the lactose free yogurt marinade and wiggle them around until they are completely coated in the marinade. Cover the bowl with cling film and chill in the fridge for at least 4 hours, or overnight.

When the drumsticks have marinated, preheat the oven to 200C/180C Fan/Gas 6.

Remove the drumsticks from the marinade, shaking off any excess. Sit them bone upright on a baking tray, then roast in the oven for 10-15 minutes, or until the marinade has browned and the chicken is cooked through at its thickest part and no trace of pink remains.

Meanwhile, for the raita, in a bowl, mix together the cucumber, cumin, mint and coriander. Add the lactose free yogurt and lime juice, stir well, and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until ready to serve. To serve, pile the drumsticks onto a large serving plate, bones facing upwards. Spoon the raita into a bowl and place it alongside for everyone to serve themselves.

Recipe adapted from: Good Food

Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
IBS Sano - Low FODMAP Recipes - Logo Background Recipes Recipes
Low FODMAP and Gluten Free Recipes -  Tandoori chicken lollipop