Yield: 4 servings
|1 teaspoon||Mustard powder|
|1||Piece ginger root, peeled, chopped (2")|
|½ teaspoon||Cumin seeds|
|½ teaspoon||Ground coriander|
|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.