This recipe I, found on while surfing the net and have adjusted to our Indian taste using tandoori masala. This recipe I make very often and my daughter and her friend's simply love it. Though this is made with beer you will not get the taste of it in the chicken. The beer makes the chicken soft and moist, though baked then grilled it is still succulent and delicious.
2 Teaspoons Mustard oil
5 Chicken Drumsticks
1/4 Teaspoon freshly ground black pepper
1/2 Cup Beer
1 Teaspoon heaped Tandoori chicken masala
2 Tablespoon Honey
4 Garlic cloves - finely chopped
1 Tablespoon Coriander leaves - chopped
Juice of half a lime
Salt to taste.
Rinse and pat dry your chicken drumsticks and give them a slit ( see pic) and toss them into a ziplock bag.
Combine all the ingredients in a small bowl except the beer.
Give the marinade mixture a good stir to mix it all together and taste it. Then add salt and seasoning according to your taste. Add the beer and whisk again.
Pour the marinade into the zip lock bag with the chicken. Seal it and massage the marinade into all the pieces of chicken. Let the chicken marinate for at leas couple of hours in the fridge, overnight would be best to let the chicken absorb all the flavors.
Once the chicken has marinated arrange them on the baking tray.
Bake (make sure to oil the tray so the chicken doesn’t stick) for 25-30 minutes at 180 degrees, turning over the pieces & basting it with the marinade every 7-8 minutes. Another way to check if the legs are done is to pierce a leg with a sharp knife down to the bone and if the flesh start peeling is it cooked or you’ll need to cook the chicken more. Once cooked just turn on only the grill and grill on maximum for 5 minutes turning the legs every 2 minutes for even browning. Do not burn them, keep a watch.
Serve them up hot and garnished with some mint leaves and a squeeze of lime.
Sending this to the December Bake a thon event.
Labels: Chicken, Bake a thon