Tomato, garlic and garam masala baked chicken - DizzleSky
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Tomato, garlic and garam masala baked chicken

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  • 8 chicken drumsticks
  • 250g tomato passata or chopped tomatoes
  • 1 garlic clove, peeled and smashed
  • 1 tbs rapeseed oil
  • 1 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tsp honey
  • Juice of half a lemon
  • 1 glass white wine (175ml)


Prep time: 5 mins
Cooking time: 35 mins
Total time: 40 mins

Tomato, garlic and garam masala baked chicken

I love playing around with spices. Over the years I have spent a lot of time in North and South Africa. Walking through the markets of Marrakesh, Djerba, Cape Town and Johannesburg it is a sensory overload. Nothing beats the melange of smells that you just can’t quite put your finger on. Back at home my basics are smoked paprika, coriander, cumin, garam masala, ginger, all spice, cardamon and sumac.  If you just have staple ingredients and core spices in your cupboard you can create endless possibilities.


Heat the oven to 180 degrees.

Smash the garlic in a pestle and mortar. Add all the other ingredients apart from the chicken drumsticks and grind together to form a paste.

Place the chicken drumsticks in a roasting tin and pour over the sauce, coating evenly.

Bake for 35 minutes turning once during cooking. You can tell when a chicken drumstick is cooked as the skin will start to come away from the ‘foot’ and the juices will run clear.

Serve with broccoli and rice.


As you get more confident using spices, you will work out which spices create the tone you are looking for. For instance smoked paprika, coriander, ginger and chilli are warm spices whereas cumin, cardamon and all spice can be quite bitter.”