Ingredients
- Chicken drumsticks 8
- Lemon juice 1 tbsp
- Ginger 1 one inch knob
- Garlic 6 cloves
- Reen chillies 4-6
- Skimmed milk yogurt 1 cup
- Gram flour 2 tbsp
- Turmeric powder 1 tbsp
- Garam masala powder 1 tsp
- Red chilli powder 1 tsp
- Chaat masala powder 1 tsp
- Lemon wedges for garnishing
- Salt to taste
Cooking Directions
- Clean and trim excess fat and skin from the drumsticks.
- Dry them with a clean and absorbent kitchen towel.
- Make three to four long deep incisions.
- Apply lemon juice and keep aside.
- Peel ginger and garlic, wash and grind them to a paste.
- Wash green chillies, remove stem and then chop them fine.
- Hang skimmed milk yogurt for fifteen to twenty minutes to drain off excess water.
- Roast gram flour in a non stick pan on a low heat, stirring continuously.
- Cool and mix with hung yogurt, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and chopped green chillies.
- Marinate chicken drumsticks in above mixture and refrigrate for one to two hours.
- Skewer marinated chicken drumsticks and roast in a modrately hot charcoal fired tandoor or alternately cook in pre-heated oven at 220 degrees celsius for five minutes.
- Reduce oven temperature to 180 degrees & further cook for 20 minutes or till compeletely cooked.
- Turn drumsticks couple of timesto ensure even cooking and colour.
- Serve hot, sprinkled with chaat masala and lemon wedges.