8 chicken drumsticks
2 tablespoon lemon juice
15 gm fresh ginger, finely grated
3 cloves garlic
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon chilli powder
2 tablespoon paprika
1 red food colouring
1 teaspoon garam masala
1/2 teaspoon ground black pepper ml yoghurt
1 lemon, sliced
1 small onion, sliced
Directions: How to Cook Tandoori Chicken 5
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
Recent comments and reviews for this recipe:
| nazreen writes:|
awsum, gr8...tried it was delicious.
Posted on 19 Sep 2008, 18:47 ET
| Sno writes:|
its asm but how much salt? jk
Posted on 27 Jun 2010, 12:42 ET
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