Posted on
10 October 2012
by
Terry Sequeira
Chicken Drumsticks Roast

Ingredients
1 kg chicken drumsticks - with the skin
4 - 5 tbsp yoghurt
Fresh lemon or lime wedges
salt to taste
<em><strong>FOR GRINDING:</strong></em>
15 kashmiri chillies
6 dry red chillies
1 tbsp ginger and garlic paste
1 tsp cumin seed
1/2 tsp turmeric powder
1 tsp garam masala (a combination of ground cinnamon, cloves, cardamoms and peppercorns)
Preparation
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Tenderise the chicken drumsticks by letting them soak for 2 hours in a mixture of yoghurt and salt.
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Then grind the above ingredients to a fine paste.
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Shake off the excess yoghurt before applying the ground paste to the chicken drumsticks.
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Mix well and allow it to marinate for about 2 hours or overnight.
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Before roasting the chicken drumsticks, preheat the oven for around 10 minutes at 180 degrees C or 356 degrees F.
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Pour some oil on the baking tray.
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Soon after, place the chicken drumsticks on the tray.
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Now allow the chicken drumsticks to roast for about 1 hour or until done.
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Then serve with fried potato slices.
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Squeeze lime or lemon on the roasted chicken before serving.
Cooks Note