INGREDIENTS
Chicken drumsticks 16no.
Ginger garlic paste 1tbsp
Lemon juice 1tbsp
Salt To taste
Hung yoghurt 350gm
Cream 50ml
Amul cheese 40gm
Ginger garlic paste 2tbsp
Sesame seed paste 100gm
Kashmiri red chilly powder 2tbsp
Garam masala 1tbsp
White vinegar 2tbsp
METHOD
1. Clean, wash and make incisions on chicken legs with the help of a sharp knife. At
least three on each side.
1ST MARINATION
1. Apply ginger garlic paste, lemon juice, salt to the chicken legs and keep aside for
1 hour.
2ND MARINATION
1. In a bowl whisk hung curd and adds the remaining ingredients in the descending
order to mix well.
2. Put chicken pieces after squeezing excess moisture, into this marinade. Rub well
and keep aside for 2-3 hours.
coOKING
1. Take a skewer and skew chicken legs horizontally leaving a gap of at least an
inch between the legs.
Roast in a moderately hot tandoor or over a charcoal grill for approx 10-12
minutes.
3. Remove and hang skewer so that the excess moisture drips off (2-3 minutes).
Baste with clarified butter and further roast for 3-4 minutes.
4. Serve hot with choice of salad and mint chutney.
CoOKING TIME: 12-15 Minutes
TO SERVE:4
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