Indian Entree
Source:Some Indian Cookbook
Prep Time:10-30 Minutes
Servings:4
I usually make this with thigh meat because its easier to handle. Also, I don’t bother freshly grinding the cumin seeds- we make our cumin powder at home anyway, so I just use that. Tastes almost as good
Ingredients:
| 8 | chicken (drumsticks) skinned | |
| 1 1/2 | tablespoon | lemon juice |
| 1 | teaspoon | salt |
| 1/2 | cup | yogurt |
| 4-5 | clove | garlic |
| 1 | teaspoon | chili powder |
| 1/4 | teaspoon | turmeric |
| 1 | teaspoon | cumin seeds |
| 1/2 | teaspoon | mint leaves, dried |
| 2 | tablespoon | butter |
Directions:
1. Make 2-3 small, deep slits on each drumstick. Sprinkle with the lemon juice and salt and rub them well into the chicken. Set aside.
2. In a large bowl, mix together the remaining ingredients, except the cumin, dried mint and butter, until well blended. Cover and set aside for 2-3 hours, or marinate overnight in the fridge. Bring the chicken back to room temperature before cooking.
3. Heat a small, heavy pan over a medium heat. When hot, reduce the heat to medium-low and dry-roast the cumin for about 1 minute, stirring constantly. Remove the cumin from the heat, cool slightly and crush with a pestle or a rolling pin.
4. Preheat the broiler to high. Remove the rack from the grill and line with a piece of foil. Brush the foil lightly with the melted butter and arrange the drumsticks on it. Spoon any remaining marinade equally over the drumsticks. Broil for 5 minutes, setting the chicken about 3 in below the heat source. Turn the drumsticks over and grill for a further 2-3 minutes, then baste them with some of the melted butter. Sprinkle half the mint over the drumstick and continue to grill for 2-3 minutes.
5. Turn them over again and baste with the remaining butter as well as the pan juices. Sprinkle the remaining mint over the grill for a further 3-4 minutes. Remove from the grill and sprinkle with the roasted cumin immediately, then serve.
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