Ingredients:
Chicken Drumsticks – 15, skinned
Lemon Juice – 5 tsp
Cumin Powder – 1 tsp, roasted
Garam Masala – 2 tsp
Garlic Paste – 4 tsp
Ginger Paste – 4 tsp
Red Chilli Powder – 1 1/2 tsp
Salt to Taste
Yogurt – 1 cup
Butter for basting
Method:
1. Make 2 incisions on each drumsticks.
2. Rub lemon juice onto the drumsticks.
3. Keep aside for 20 minutes.
4. Add all ingredients except butter into the yoghurt and mix well.
5. Add chicken to the marinade and coat the pieces evenly.
6. Keep aside for 2 to 3 hours.
7. Preheat tandoor/oven/grill to 170C/350F.
8. Skewer drumsticks 2 cm apart and roast/grill in tandoor/oven/grill for 10 to 12 minutes.
9. Baste with melted butter 2 to 3 times.
10. Roast until golden brown.
11. Serve hot on a bed of shredded lettuce/cabbage garnished with onion rings, tomato slices and lemon wedges.
