Chicken drumsticks 8
Lemon Juice 1 tablespoon
Ginger 1 inch piece
Garlic 6 cloves
Hung curd 1 cup
Gram flour (besan) 2 tablespoons
Turmeric powder 1 teaspoon
Garam masala powder 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Green chillies,chopped 4-6
Chaat masala 1 teaspoon
Lemon wedges for garnish
- Cooked minced chicken 300gm
- Cheese 50 gm
Clean and trim excess fat and skin from the drumsticks. Dry them with a clean absorbent kitchen towel. Make three to four long slits.
Apply lemon juice and keep aside. Make ginger and garlic to a paste. Roast gram flour in a non-stick pan on low heat, stirring continuously.
Cool and mix with hung yogurt, ginger-garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and green chillies.
Marinate chicken drumsticks in above mixture and refrigerate for one to two hours.
Slit drumstick well & pour the cooked minced chicken inside it.
Skewer marinated chicken drumsticks and roast in a moderately hot charcoal fired tandoor or alternately cook in a preheated oven at 220°C for five minutes.Add cheese on top of drumsticks.
Reduce oven temperature to 180°C and further cook for fifteen to twenty minutes or till completely cooked. Turn drumsticks couple of times to ensure even cooking and colour. Serve hot sprinkled with chaat masala.