Monsoon Sunday Treat : Tandoori Chicken Drumsticks

Image Credit : Dipayan Ghosh

The mornings get better when you wake up to the lingering sound of rain-drops lashing at your window pane. And if the morning happens to be a Sunday, one can laze around in bed a little longer, gazing out into the expanse, admiring the drenched view as the rains romance the luscious earth. 

Today was one such Sunday where life played out its moves in slow-motion and we played along willingly. The lingering mood of the weather got the better of us and we immersed ourselves in its rhythm and decided to enjoy some rain-appropriate  food through the day.

 A leisurely breakfast of some gorgeous Eggs,  Toast, Pancakes with Maple syrup and some piping hot chocolate was followed by a ‘kebabs only’ lunch spread. 

On the platter amongst other kebabs were some gorgeous Tandoori Chicken Drumsticks. I was lucky to have most of the ingredients in my pantry & freezer , so it was actually very easy to put together the kebab platter.

Here’s a quick recipe of this delicious kebab that can be easily made at home.

Recipe Time

Ingredients

• 5 pieces of Chicken Drumsticks 
• 1/2 Packet of Shan Tandoori Chicken Masala
• 1 cup of hung curd
• 1 tsp of red chilli Powder
• 2 tbsp of Ginger-garlic paste
• 1 tsp of green chilli paste
• Salt to taste
• 1/2 cup chopped coriander leaves
• 1 tsp black pepper powder
• 2 tbsp cream
• 2 tbsp butter

Process

1. Wash the Chicken Drumsticks and dry them well. Make 2 cuts on each side of all the drumsticks with a knife
2. Now marinate the drumsticks with all the above ingredients except chopped coriander, cream and butter.
3. Cover it with a cling film and keep in the fridge to chill for 2 hours atleast
4. Meanwhile , pre-heat the oven to 180 degrees 
5. Once the drumsticks are marinated , mix half of the chopped coriander and lay it neatly on the grill tray of the oven. 
6. Put the grill back to the oven and place a tray below the grill to collect any dripping liquid from the drumsticks as they get grilled
7. Grill the drumsticks at 180 degrees for 20 -25 minutes. Brush well with some butter and turn the pieces , butter this side too and let them grill for another 20-25 minutes or till the chicken pieces are soft and done. Take it out of the oven and place on a serving plate
8. Brush the remaining butter on the drumsticks once plated. Garnish well with the fresh cream & remaining chopped coriander
9. Wrap the ends of the tandoori drumstick with silver foil and serve hot with spicy green chutney.