(Recipe courtesy:Executive chef Mahinder Rai of Punjabi Rasoi-published in Sananda Magazine)
Ingredients:
Chicken drumsticks:4-6
Beaten curd:200gm
Lemon juice:2 tbsp
Garlic paste:2 tbsp
Garam masala powder:1.5 tsp
Freshly ground pepper:1 tsp
Kashmiri red chili powder:1 pinch (not mentioned in the original recipe)
Nutmeg powder:1/4 tsp
Fresh cream:4 tbsp
Melted butter/ghee(clarified butter):2-3 tbsp(I used ghee)
Method:
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.
Make a smooth paste of all ingredients.
Marinate chicken drumsticks in above mixture and refrigerate for one to two hours.
Preheat the microwave oven to 220°C.
Brush the drumsticks with melted butter or ghee and place marinated chicken drumsticks on a flat dish and roast for 10-15
minutes in the preheated oven.
Turn drumsticks couple of times to ensure even cooking and colour.
Serve hot with green chutney or ketchup.
Ingredients:
Chicken drumsticks:4-6
Beaten curd:200gm
Lemon juice:2 tbsp
Garlic paste:2 tbsp
Garam masala powder:1.5 tsp
Freshly ground pepper:1 tsp
Kashmiri red chili powder:1 pinch (not mentioned in the original recipe)
Nutmeg powder:1/4 tsp
Fresh cream:4 tbsp
Melted butter/ghee(clarified butter):2-3 tbsp(I used ghee)
Method:
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.
Make a smooth paste of all ingredients.
Marinate chicken drumsticks in above mixture and refrigerate for one to two hours.
Preheat the microwave oven to 220°C.
Brush the drumsticks with melted butter or ghee and place marinated chicken drumsticks on a flat dish and roast for 10-15
minutes in the preheated oven.
Turn drumsticks couple of times to ensure even cooking and colour.
Serve hot with green chutney or ketchup.
No comments:
Post a Comment