| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Main dish, Indian |
4 |
Servings |
INGREDIENTS
| 8 |
|
Chicken drumsticks |
| 2 |
tb |
Lemon juice |
|
|
Salt |
| 15 |
g |
Fresh ginger, finely grated |
| 3 |
|
Cloves garlic |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Chilli powder |
| 2 |
tb |
Paprika |
|
|
Red food colouring |
| 1 |
ts |
Garam masala |
| 1/2 |
ts |
Ground black pepper ml yoghurt |
| 1 |
|
Lemon, sliced |
| 1 |
sm |
Onion, sliced |
INSTRUCTIONS
Skin the chicken drumsticks, wash thoroughly and dry on absorbent paper.
Slash them with a sharp pointed knife.
Rub in the lemon juice and sprinkle with salt.
Blend the ginger and garlic in a blender with 1 Tbs water, then mix with
the coriander, cumin, chilli powder, paprika, red food colouring, garam
masala and pepper and stir into yoghurt.
Smother the drumsticks in the spiced yoghurt and leave covered in the
fridge to marinate overnight. (Impt.)
Lay the drumsticks on a rack across a roasting tin and cook in the oven at
200 Celsius for approx. 45 minutes, until tender.
Sprinkle with extra salt to taste and garnish with lemon and onion slices.
Source: The Complete Indian Cookbook
Compiled: Imran C. GOLD COAST....'Oz
Posted to EAT-L Digest 26 October 96
Date: Mon, 28 Oct 1996 00:01:29 +1000
From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
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