| 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. (Important!) This allows the spiced yoghurt
to marinate the chicken pieces throughly.
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.
Serve as an entree or part of a meal.
Source: The Complete Indian Cookbook
TNT: Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
<imranc@onthenet.com.au> on Jul 5, 1997
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