• 12 chicken drumsticks
• 1 c greek style yoghurt
• 2 cm piece of fresh ginger (grated)
• 1 tsp tumeric
• 1 tsp cumin seeds, toasted
• 1 tsp chilli powder
• 2 cloves garlic finely chopped
• 1 tbsp olive oil

Use a small sharp knifee and cut two slashed into the meatiest part of each drumstick. Combine all the other ingredients in a large bowl and add to the chicken tossing to coat.  Cover and leave in the fridge for an hour or overnight.

Preheat the oven to 200C, and bake the drumsticks on a tray lined with baking paper for about 25 mins.  Drain off any excess liquid and then cook for a further 15-20 mins until slightly charred and cooked through.  Garnish with lemon wedges.