- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 15
Cook Time : 60
Total Time : 75
Ingredients
Serves 4
chicken drumsticks 10-12 nos
hung yoghurt or Greek yoghurt 1/2 cups
cloves garlic paste 8-10 nos
ginger paste 1/2 inch
Juice of lemon 1 nos
lemon zest 1/2 tsp
salt (adjust to taste) 1 tsp
coriander powder 1 tsp
cumin powder 1 tsp
red chilli powder 1/2 tsp
garam masala powder 1/2 tsp
fennel powder 1/2 tsp
crushed kasuri methi leaves 1 tsp
tandoori food colouring 1 pinch
olive oil for marinade plus more for basting 1 tbsp
Directions
Clean and pat dry the chicken drumsticks. Make gashes on them
FIRST MARINADE: Rub the chicken drumsticks with salt, chilli powder and lemon juice. Keep aside for 10 to 15 minutes.
SECOND MARINADE: Make a marinade by blending ginger, garlic, lemon juice, coriander powder, cumin powder, red chilli powder, fennel powder, yoghurt and a little salt.
Add crushed kasuri methi, lemon zest and a pinch of tandoori colour to this marinade.
Marinate the drumsticks with the second marinade .Keep aside for 2 to 3 hours or overnight to marinate.
Preheat oven to 200 degrees Celsius.
Add olive oil to the marinated drumsticks and mix well.
Grease a roasting/baking tray and arrange the.drumsticks uniformly on it. Place into the preheated oven.
Roast/bake for 40 to 45 minutes. In the meanwhile turn over the drumsticks after half an hour and baste them with oil.
When the drumsticks are nearly done broil the drumsticks in order to obtain the charred marks.
Serve the drumsticks hot.with naan or bread. And mint coriander chutney
Neha Pahilwani
32 Recipes
