Maple Paprika Roasted Chicken with Curd Dip

Maple Paprika Roasted Chicken with Curd Dip

The dish might look and sound really fancy, but joke’s on you, cause it just tastes fancy! Making it is super simple with only a few ingredients. The intense, sweet and spicy chicken, when dipped in that cool and refreshing curd dip can only mean one thing, flavor party in your mouth. Let’s just get on with the recipe without wasting any more time.



4 chicken drumsticks

2 cloves of garlic

Juice of 1 lime

2 tbsps. of maple syrup

1 tbsps. Paprika

2 tsps. of chili powder

Half tsp grated nutmeg

1 tbsp. of olive oil


Curd Dip:

1 cup of hung curd

A handful of dill (finely chopped)

Zest of 1 lime


Make incisions in the drumsticks for flavors to be able to penetrate.

Marinate the chicken with the grated garlic, lime juice, maple syrup, paprika, chili powder nutmeg, olive oil, pepper and salt. Cover and keep marinated in the fridge for at least 2 hours, preferably 4 hours.

Put it in a pre-heated oven at 200 degrees for 30 minutes turning once in between and basting with the marinate.

For the dip, whisk the hung curd. Add the dill and lime zest and whisk again into a smooth texture.

Serve the chicken hot with the cool dip.

PS. My chopping board in the background looks like it just came back from war!

Also, Happy 4/20 guys.

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