Tandoori drumsticks with kachumbar

No self-respecting book on grilling could leave out a tandoori dish - in this case, served with a chili onion salad. When making kachumbar, use the pink onions available in West Indian markets if you can, but white sweet Italian ones would do. The onions are salted to extract the bitter juices, and then mixed with chilies and ginger.

Using a sharp knife, score each drumstick around the flesh that attaches itself to the tip of the bone. This will make it easier to remove the end of the chunky knuckle after marinating. Place the drumsticks in a non-metallic bowl. Put the garlic, yogurt, spices, curry paste and lemon juice in a food processor and whiz until smooth. Pour the mixture over the drumsticks to coat, cover and chill overnight.

Two hours before serving make the kachumbar. Put the onion slices in a bowl; sprinkle them with the salt, cover and leave to stand for 1 hour. Tip into a sieve, rinse well under cold running water, then drain and pat dry. Roughly chop the slices and put them in a serving bowl. Add the remaining ingredients and mix well. About an hour before cooking, drain the drumsticks in a sieve set over a bowl. Remove the wobbly knuckle bone at the end of each drumstick with a sharp knife and scrape the flesh down a little to make the bone look clean. Return the drumsticks to the bowl of marinade.

Prepare the barbecue. About 30 minutes before you are ready to cook, salt the drumsticks. Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are medium-hot, or with a moderate coating of ash, carefully lift the drumsticks out of the marinade. Wrap the tips with strips of foil to prevent them from burning, and then place on the grill rack so that they are not directly over the coals. Cover with a lid or tented heavy-duty foil and grill for 5 minutes, turning frequently. Brush the drumsticks with a little of the marinade and cook for 5-7 minutes more, or until cooked. Serve hot with the kachumbar and naan breads.

Serves 6
12 small chicken drumsticks, skinned
3 garlic cloves, crushed to a paste with a pinch of salt
150ml/ ¼ pint/2/3 cup Greek (US strained plain) yogurt
10ml/2 tsp ground coriander
5ml/1 tsp ground cumin
5ml/1 tsp ground turmeric
1.5ml/ ¼ tsp cayenne pepper
2.5ml/ ½ tsp garam masala
15ml/1 tbsp curry paste
Juice of ½ lemon
Salt
Warmed naan breads, to serve
For the kachumbar
2 pink onions, halved and thinly sliced
10ml/2 tsp salt
4cm/ 1 ½ in piece of fresh root ginger, finely shredded
2 fresh long green chilies, seeded and finely chopped
20ml/4 tsp sugar, preferably palm sugar
Juice of ½ lemon
60ml/4 tbsp chopped fresh coriander (cilantro)