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.
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