chicken tandoori #1
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Mustard powder |
| 1 | Piece ginger root, peeled, chopped (2") |
| ½ teaspoon | Cumin seeds |
| ½ teaspoon | Ground coriander |
| ½ teaspoon | Turmeric |
| 1 teaspoon | Lemon juice |
| ¼ teaspoon | Hot chili powder |
| 2 teaspoons | Tomato paste |
| ⅓ cup | Corn oil |
| ⅔ cup | Plain yogurt |
| 8 | Chicken drumsticks, skinned |
| Lemon twists (opt) | |
| Lime twists (opt) | |
| Fresh parsley sprig (opt) |
In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and chili powder.
Add tomato paste and oil, a little at a time, mixing well to form a smooth sauce. Add remaining oil and stir in yogurt. Prick drumsticks several times with a wooden pick and place in a shallow glass dish.
Pour marinade over drumsticks and turn drumsticks in mixture. Cover and marinate in refrigerator.
Preheat broiler. Arrange drumsticks in a broiler pan and cook 30-35 minutes or until cooked through, turning and basting frequently to ensure even browning and cooking. Garnish with lemon and lime twists and parsley sprig, if desired, and serve hot.
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