HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Bengali Baked Chicken Drumsticks
Easy Bengali Baked Chicken Drumsticks

Easy Bengali Baked Chicken Drumsticks

with Greens & Garlic Rice

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Calling all chicken lovers! We've incorporated a melody of classic Indian flavours through a fusion of spices, curry pastes and chutney to enrich chicken drumsticks that are baked to falling-off-the-bone perfection. With all of these inspiring elements, it's sure to be a fan favourite in no time.

Tags:Quick Prep

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Total Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 knob


1 packet

chicken drumsticks

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 bunch

baby broccoli

1 packet

mango chutney

3 clove


1 packet

Bengal curry paste

1 packet

Greek-style yoghurt


1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g



1.5 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3240 kJ
Fat30 g
of which saturates12.8 g
Carbohydrate85.9 g
of which sugars16.1 g
Protein43.1 g
Sodium844 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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SPICY! The Bengal curry paste is hot, use less if you are sensitive to heat. Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Finely grate the ginger. Add the chicken drumsticks to a lined baking dish. Add the Bengal curry paste, Greek-style yoghurt, Mumbai spice blend, ginger, brown sugar, 1/2 the garlic, and a drizzle of olive oil. Toss to coat, then arrange in a single layer. Bake the chicken for 20 minutes. Remove the dish from the oven, then turn the chicken and spoon over any juices in the baking dish. Bake the chicken until golden brown and cooked through, a further 20-25 minutes.


While the chicken is baking, heat a medium saucepan over a medium heat with the butter and a dash of olive oil. Cook the remaining garlic until fragrant, 1-2 minutes. Add the basmati rice, water and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. When the rice is done, add the baby spinach leaves to the saucepan, stir to combine and cover to keep warm. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, trim the baby broccoli and cut in half lengthways. When the chicken has 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the baby broccoli with a dash of water until tender, 4-5 minutes.


Divide the spinach-garlic rice between plates. Top with the Bengali baked chicken drumsticks. Spoon over the remaining sauce from the baking dish. Serve with the baby broccoli and dollop over the mango chutney.