Ingredients:
- lemon juice - 1 tbsp
- ginger - 1 inch piece
- garlic - 6 cloves
- green chillies - 4-6
- skimmed milk yogurt - 1 cup
- all purpose flour - 2 tbsps
- turmeric powder - 1 tbsp
- garam masala - 1 tsp (http://indianfood.about.com/od/masalarecipes/r/garammasala.htm)
- chaat masala - 1 tsp (http://www.recipezaar.com/chaat-masala-111581)
- red chilli powder - 1 tsp
- lemon wedges - for garnishing
- salt - to taste
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 and wash ginger and garlic and grind to paste.
- Remove stems, wash and finely chop green chillies.
- Hang skimmed milk yogurt in a muslin cloth for 15 - 20 minutes to drain off excess water.
- Roast the flour in a non-stick pan on low heat, stirring continuously. Cool and mix with hung yogurt, ginger-garlic paste, turmeric powder, garam masala, red chilli powder, salt and green chillies.
- Marinate chicken drumsticks in the above mixture and refrigerate for 1 hour.
- Skewer marinated chicken drumsticks hot charcoal fired tandoor or alternatively cook in a preheated oven at 200 degree celssius for five minutes. Reduce oven temperature to 180 and further cook for 20 minutes or till completely cooked.
- Turn drumsticks couple of times to ensure even cooking and colour.
- Serve hot sprinkled with chaat masala and lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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