Butter Chicken Drumsticks

Meal Type:
3 - 4


  • 8 Ingham chicken drumsticks, skin removed
  • 1 large lemon, juiced
  • 1 tsp salt
  • ½ cup butter chicken curry paste
  • ½ cup cream
  • 1 brown onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 3 cm piece of ginger, peeled, chopped
  • 1 small red chilli, seeds removed
  • 3 Lebanese cucumbers
  • ½ cup coriander leaves


  1. Using a sharp knife make two deep cuts into each chicken drumstick. Combine 2 tablespoons lemon juice and salt. Rub lemon mixture into cuts in chicken. Place chicken drumsticks into a shallow ceramic dish in a single layer.
  2. Place curry paste, cream, onion, garlic, ginger and chilli into a food processor. Process until a smooth paste forms. Pour mixture over chicken. Turn drumsticks to coat well. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  3. Preheat oven to 200°C. Line a baking tray with baking paper. Place a cooling rack over tray. Place drumsticks onto rack and bake for 40 to 45 minutes or until cooked through. Serve with cucumber salad.
  4. To make cucumber salad: using a vegetable peeler, thinly peel down the length of the cucumber forming ribbons. Place into a bowl. Add coriander leaves and remaining lemon juice. Season with salt and pepper.
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