Baked chicken drumsticks with potato

An incredibly easy dish once you have prepared the marinade. The marinade is the usual basic tomato gravy that we add for aaloo mattar,  mattar paneer..

The marinade needs..

Olive oil - 1 Tbsp

Carom seeds - 3/4 tsp

Curry leaf - a handful

Onion - 1 big, peeled

Green chili - 1

Ginger - 1 and 1/2"

Garlic - 4 or 5

Tomato - 2 small

Coriander powder - 1 tsp

Chicken masala - 1 tsp

Salt - 3/4 tsp

Heat a saucepan and add oil. Add carom seeds and curry leaves. Sautee for a minute. Add thinly sliced onion, minced chili, ginger and garlic. Stir for 6 or 7 minutes until onion becomes soft. Add chopped tomato. Stir for 2 minutes. Add spices and stir until the raw smell of masalas disappear. Allow to cool. Grind to an almost rough paste.

Chicken drumsticks - 500 g or around 6 of them

Potato - 3 medium, peeled and cubed

Olive oil - 1 Tbsp

Wash chicken well. Marinate chicken and potato together with the ground masala. Refrigerate for 2 hours. 

Preheat oven to 200C. Place chicken and potato mix in a baking dish, drizzle oil and cover with a tin foil. Bake for about an hour and 20 minutes, stirring occasionally.

Serve with freshly baked bread or steamed rice. We had ours with sourdough garlic bread.