Indian-style chicken drumsticks with turmeric yogurt

Ingredients for 4 servings:

• 4 chicken legs
• 300 g natural yogurt
• 5 tbsp milk
• 2 tbsp ginger, ground
• 1 tsp ground turmeric
• 3 tbsp soy sauce
• 2 tbsp coriander greens, chopped
• some cayenne pepper
• 1 tsp sugar
• Salt
• 200 g natural yogurt
• 1 tbsp curd
• 2 tbsp milk
• some turmeric, ground
• some ginger powder
• Salt
• Pepper, ground white
• 50 g pineapple, fresh
• 100 g mango(s), fresh
• 50 g bell pepper(s), red
• Coriander leaves, for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

needs some time

Wash the chicken thighs, pat dry, and cut each one in half at the joint to create 8 pieces. Mix 300g of natural yogurt with the milk, ginger and turmeric powder, soy sauce, coriander leaves, a little cayenne pepper, and sugar. Brush the mixture all over the chicken pieces, place them in a bowl, and let them sit, covered, in the refrigerator overnight. For the turmeric yogurt, mix 200g of natural yogurt with the quark until smooth. Mix the milk with the turmeric powder and stir into the yogurt and quark. Season to taste with ginger, salt, and white pepper. The next day: Preheat the oven to approximately 160°C. Place the chicken pieces on a wire rack covered with aluminum foil and roast in the oven for approximately 35 minutes until crispy and brown. Season the meat with a little salt at the end. While the meat is in the oven, dice the pineapple, mango, and bell pepper and add them to the turmeric yogurt. Arrange the chicken pieces with the turmeric yogurt on 4 plates and garnish with the coriander. Serve with basmati rice and a fresh, seasonal salad.