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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 4 |
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A wonderful recipe by Nirmala Goveas from the Thursday magazine. Enjoy! Note: Cooking time is a guesstimate. Ingredients:
12 -15 chicken drumsticks |
1 teaspoon ginger paste |
2 teaspoons garlic paste |
6 -8 fresh mint leaves, washed and chopped |
1 cup fresh coriander leaves, washed and chopped |
1 pinch turmeric powder |
2 inches cinnamon sticks |
5 cloves |
4 green chilies, washed,ends trimmed and chopped |
1 teaspoon black pepper |
2 teaspoons white vinegar |
2 -3 teaspoons cashew nuts paste |
salt |
Directions:
1. Grind everything together, except for the chicken drumsticks, to a fine and thick paste in your grinder/mixer.
2. Gently, make thin slits on the chicken drumsticks.
3. Marinate them with the above prepared ground paste.
4. Cover and refrigerate overnight{or for 24 hours}.
5. Barbecue the chicken drumsticks or grill in a moderate oven for 30 minutes.
6. Squeeze a little lemon juice over the grilled/barbecued chicken drumsticks.
7. Garnish with green chillies and cashewnuts.
8. Serve!
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