Chicken drumsticks coated with cashew batter (Murg Kaju Keba recipe
ingredients
12 Chicken drumsticks
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
a pinch of White pepper (safed mirch) powder
1 tsp (4 g) Salt
1 tsp (5 ml) Vinegar (sirka)
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
3/4 cup (150 g) 5 oz Cream
2 tbsp (36 g) 1 1/4 oz Ginger-garlic paste
1 tsp (2 g) White pepper powder
2 tsp (4 g) Garam masala
1/2 tsp (2 g) Salt
a few strands Saffron (kesar)
Vegetable oil for basting
4 Eggs, whisked
5 tbsp (75 g) 2 1/2 oz Cashew nuts (kaju), finely ground
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
a pinch of White pepper (safed mirch) powder
1 tsp (4 g) Salt
1 tsp (5 ml) Vinegar (sirka)
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
3/4 cup (150 g) 5 oz Cream
2 tbsp (36 g) 1 1/4 oz Ginger-garlic paste
1 tsp (2 g) White pepper powder
2 tsp (4 g) Garam masala
1/2 tsp (2 g) Salt
a few strands Saffron (kesar)
Vegetable oil for basting
4 Eggs, whisked
5 tbsp (75 g) 2 1/2 oz Cashew nuts (kaju), finely ground
accompaniments
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method
1. Wash and clean the chicken drumsticks. Make 4 - 5 deep vertical incisions.
2. Mix ginger-garlic paste, white pepper powder, salt, and vinegar together. Coat the drumsticks with this paste and rub into the slits. Refrigerate for 15 minutes.
3. Make a second marinade with yoghurt, cream, ginger-garlic paste, white pepper powder, garam masala, salt, and saffron.
4. Marinate the chicken in the prepared marinade and refrigerate for another 15 minutes.
5. Skewer the drumsticks and roast in a tandoor for 3 - 5 minutes till half cooked. Remove and hang for 2 - 3 minutes to allow the excess marinade to drip off.
6. Baste with oil / butter and roast till completely cooked.
7. Mix the cashew nut paste and eggs together. Coat the drumsticks with this batter and roast again till the egg has coagulated. Remove from skewers.
8. Serve hot with mint chutney
2. Mix ginger-garlic paste, white pepper powder, salt, and vinegar together. Coat the drumsticks with this paste and rub into the slits. Refrigerate for 15 minutes.
3. Make a second marinade with yoghurt, cream, ginger-garlic paste, white pepper powder, garam masala, salt, and saffron.
4. Marinate the chicken in the prepared marinade and refrigerate for another 15 minutes.
5. Skewer the drumsticks and roast in a tandoor for 3 - 5 minutes till half cooked. Remove and hang for 2 - 3 minutes to allow the excess marinade to drip off.
6. Baste with oil / butter and roast till completely cooked.
7. Mix the cashew nut paste and eggs together. Coat the drumsticks with this batter and roast again till the egg has coagulated. Remove from skewers.
8. Serve hot with mint chutney
serving amount
serves: 4
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