Using similar seasoning as tandoori chicken
but baked in the oven instead of cooking directly on fire. The result is golden yellow chicken, not bright red as in the restaurant because I did not use colouring.
1. Cut 2 chicken drumsticks into 2 halves, make
1/2cm deep cuts into thick meaty part, 2 on each piece.
2. Marinate with half a lemon juice for 30
minutes.
3. Mix 4 tbsp thick yogurt with 4 mashed clove
of garlic and an inch of ginger, 1 tbsp curry powder, salt, soy and chili to your taste.
4. Pour away excess lemon juice, spread
yogurt mixture over drumsticks, marinate overnight.
5. Place drumsticks on baking tray, spoon excess yogurt on the surface, bake at 200˚C until cooked and surface turns
slightly golden, about 35 minutes.
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