12 Chicken drumsticks
4 tsp (24 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
Salt to taste
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 cup (100 g) 3 1/4 oz Yoghurt (dahi), hung
1 cup (25 g) Mint (pudina), finely chopped
1 cup (25 g) Green coriander (hara dhaniya), finely chopped
1 tsp (2 g) Garam masala
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (3 g) Cumin (jeera) powder
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
1 tbsp Green chillies, finely chopped
Butter for basting
4 tsp (24 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
Salt to taste
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 cup (100 g) 3 1/4 oz Yoghurt (dahi), hung
1 cup (25 g) Mint (pudina), finely chopped
1 cup (25 g) Green coriander (hara dhaniya), finely chopped
1 tsp (2 g) Garam masala
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (3 g) Cumin (jeera) powder
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
1 tbsp Green chillies, finely chopped
Butter for basting
method
1. Marinate the chicken drumsticks with ginger paste, garlic paste, salt, and lemon juice. Keep aside for 30 minutes.
2. Mix the remaining ingredients except butter and marinate the drumsticks with the prepared mixture. Keep aside for 2 1/2 hours.
3. Skewer the drumsticks and cook in a tandoor/ grill / oven for 8 - 10 minutes.
4. Remove from tandoor / grill / oven, baste with butter and cook further for 5 minutes or until done.
5. Remove from skewers and serve hot.
2. Mix the remaining ingredients except butter and marinate the drumsticks with the prepared mixture. Keep aside for 2 1/2 hours.
3. Skewer the drumsticks and cook in a tandoor/ grill / oven for 8 - 10 minutes.
4. Remove from tandoor / grill / oven, baste with butter and cook further for 5 minutes or until done.
5. Remove from skewers and serve hot.
serving amount
serves: 4
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