When I started making this recipe for tonight’s dinner, I had no plans of including it in my blog. However, since I have not posted anything for so long I thought it would be a good idea to do so. So I have made two versions of this spicy and non spicy. The marinade is the same. All you have to do is add some chilli powder to the spicy ones.
4 pieces of chicken drumsticks
3 spoonfuls of plain yogurt
1 tbsp very finely chopped onion
2 cloves of garlic grated
1.5 inch piece of ginger grated
1 tsp black pepper powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp turneric
1.5 tsp garam masala
1 tsp dry mango powder (amchur)
1/2 tsp dry pomegranate seeds (anardana)
3 tbsp red chilli powder
2 tbsp oil
salt to taste
Mix all the ingredients other than the chilli powder. Add the chicken drumsticks and massage the mixture well into the drumsticks. Now separate the chicken drumsticks. Add the chilli powder to the other set of the drumsticks and massage it well into the pieces. I marinated it for half an hour although overnight would be just fine.
Pre-heat an oven to gas mark 6 and place the chicken on the tray. Let it cook for 25 minutes or until done.
Sprinkle some mint and coriander leaves along with some lemon juice. Serve it hot.