How to make a marinade

 Marinating is a great way to inject flavour into your food and a marinade can be used on either fish, meat or vegetables, it's entirely up to you. With just a few ingredients, you can really transform a dish. I'm going to make a delicious chicken tikka marinade for these drumsticks here.

The first thing you need to do is score the flesh of eight chicken drumsticks. Set aside and don't forget to wash your hands after handling raw meat.

In a bowl mix together 250g of natural yogurt, two tablespoons of tikka massala paste, one clove of crushed garlic, one tablespoon of fresh grated ginger, and one tablespoon of garam massala.

The great thing about marinating is you can really play with different flavour combinations. If you wanted to try a different recipe, you could always do something really simple like Italian-style chicken drumsticks; that would include rosemary, garlic, olive oil. Marinate that overnight and it's perfect.

So now all I need to do is add the chicken straight into the marinade. Mix well and coat the meat completely.  Then cover and chill, preferably overnight.

That's the chicken ready. Preheat your oven to 200 degrees C, that's 180 in a fan oven, gas mark six. Arrange the drumsticks on a baking tray and discard any remaining marinade as it's been in contact with uncooked meat. Cook in the oven for 25 to 30 minutes, until cooked through.

Succulent and full of flavour, chicken drumsticks with a tikka massala marinade.

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