Chicken drumsticks flavoured with green cardamom
900 g (2 lb) Chicken drumsticks
900 g (2 lb) Chicken drumsticks
For the marinade:
5 tbsp (90 g) 3 oz Ginger (adrak) paste
5 tbsp (90 g) 3 oz Garlic (lasan) paste
1 1/2 tsp (6 g) Salt
2 tsp (4 g) White pepper (safed mirch) powder
2 tsp (4 g)Garam masala
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
4 tsp (20 ml) Vinegar (sirka)
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), chopped
2 tsp (4 g) Green cardamom (choti elaichi) powder
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 cups (300 g) 11 oz Gram flour (besan)
4 Eggs, whisked
1 cup (200 ml) 7 fl oz Cream
Butter for basting
5 tbsp (90 g) 3 oz Garlic (lasan) paste
1 1/2 tsp (6 g) Salt
2 tsp (4 g) White pepper (safed mirch) powder
2 tsp (4 g)Garam masala
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
4 tsp (20 ml) Vinegar (sirka)
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), chopped
2 tsp (4 g) Green cardamom (choti elaichi) powder
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 cups (300 g) 11 oz Gram flour (besan)
4 Eggs, whisked
1 cup (200 ml) 7 fl oz Cream
Butter for basting
method
1. Wash and clean the chicken drumsticks. Remove the thigh bone from the flesh. Do not remove it completely.
2. For the marinade, mix all the ingredients together and rub into the chicken. Marinate for 20 minutes.
3. Heat the oil in a pan; add gram flour and stir-fry on low heat till a pleasing smell emanates. Remove from heat and transfer to a mixing bowl to cool.
4. Add 1 egg and blend to make a smooth paste; add cream and mix well.
5. Add the remaining eggs to the mixture and mix thoroughly. Coat the chicken drumsticks with this marinade and keep aside for 20 minutes.
6. Skewer the drumsticks once along the bone and once through the thigh flesh. Cook in a tandoor for about 8-10 minutes or till slightly coloured. Remove and let the excess marinade drip off.
7. Baste lightly with butter and roast again for 2-3 minutes or till completely done.
8. Remove from skewers onto a serving platter. Serve hot garnished with lemon wedges, cucumber and tomato dices, and onion
2. For the marinade, mix all the ingredients together and rub into the chicken. Marinate for 20 minutes.
3. Heat the oil in a pan; add gram flour and stir-fry on low heat till a pleasing smell emanates. Remove from heat and transfer to a mixing bowl to cool.
4. Add 1 egg and blend to make a smooth paste; add cream and mix well.
5. Add the remaining eggs to the mixture and mix thoroughly. Coat the chicken drumsticks with this marinade and keep aside for 20 minutes.
6. Skewer the drumsticks once along the bone and once through the thigh flesh. Cook in a tandoor for about 8-10 minutes or till slightly coloured. Remove and let the excess marinade drip off.
7. Baste lightly with butter and roast again for 2-3 minutes or till completely done.
8. Remove from skewers onto a serving platter. Serve hot garnished with lemon wedges, cucumber and tomato dices, and onion
serving amount
serves: 4
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