Chicken tandoori #1

Yield: 4 servings

Measure Ingredient
1 teaspoon Mustard powder
1 \N 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 \N Chicken drumsticks, skinned
\N \N Lemon twists (opt)
\N \N Lime twists (opt)
\N \N 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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