| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Indian, Chicken, Hot |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Mustard powder |
| 1 |
|
Piece ginger root, peeled, chopped (2") |
| 1/2 |
ts |
Cumin seeds |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Hot chili powder |
| 2 |
ts |
Tomato paste |
| 1/3 |
c |
Corn oil |
| 2/3 |
c |
Plain yogurt |
| 8 |
|
Chicken drumsticks, skinned |
|
|
Lemon twists (opt) |
|
|
Lime twists (opt) |
|
|
Fresh parsley sprig (opt) |
INSTRUCTIONS
In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and
chili powder.
Add tomato paste and oil, a little at a time, mixing well to form a smooth
sauce. Add remaining oil and stir in yogurt. Prick drumsticks several times
with a wooden pick and place in a shallow glass dish. Pour marinade over
drumsticks and turn drumsticks in mixture. Cover and marinate in
refrigerator.
Preheat broiler. Arrange drumsticks in a broiler pan and cook 30-35 minutes
or until cooked through, turning and basting frequently to ensure even
browning and cooking. Garnish with lemon and lime twists and parsley sprig,
if desired, and serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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