Chicken drumsticks with beetroot (Chukandri Tangri Kebab) recipe
ingredients
15 Chicken drumsticks, skinned
For the first marinade:
150 gm (5 oz) Beetroot (chukandar), finely grated
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste
For the second marinade:
3/4 cup (150 g) 5 oz Yoghurt (dahi), whisked
2 tsp (4 g) Black cumin (shahi jeera) seeds
4 tbsp (80 ml) 2 3/4 fl oz Cream
2 tsp (4 g) Garam masala
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
4 tsp (20 g) Butter for basting
2 tsp (4 g) Black cumin (shahi jeera) seeds
4 tbsp (80 ml) 2 3/4 fl oz Cream
2 tsp (4 g) Garam masala
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
4 tsp (20 g) Butter for basting
method
1. Make 2 deep incisions on each drumstick.
2. Mix all the ingredients of the first marinade and rub evenly over chicken legs. Marinate for 1 hour.
3. Mix all ingredients of the second marinade. Marinate chicken in this mixture; refrigerate for 2-3 hours.
4. Preheat oven to 180°C (350°C). Skewer the drumsticks, leaving a gap of at least 2 cm. Keep a tray underneath to collect the drippings.
5. Roast in hot tandoor / oven / grill for about 10 - 15 minutes. Baste continuously with butter. Garnish with lemon wedges and parsley and serve hot on a bed of shredded cabbage.
2. Mix all the ingredients of the first marinade and rub evenly over chicken legs. Marinate for 1 hour.
3. Mix all ingredients of the second marinade. Marinate chicken in this mixture; refrigerate for 2-3 hours.
4. Preheat oven to 180°C (350°C). Skewer the drumsticks, leaving a gap of at least 2 cm. Keep a tray underneath to collect the drippings.
5. Roast in hot tandoor / oven / grill for about 10 - 15 minutes. Baste continuously with butter. Garnish with lemon wedges and parsley and serve hot on a bed of shredded cabbage.
serving amount
serves: 4 - 5
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