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INGREDIENTS:
- 1kg chicken drumsticks
- 1tsp cumin
- 1tsp coriander seeds
- 2 dried Kashmiri chillies (adjust accordingly)
- 1/2 bulb of garlic peeled and roughly chopped
- 1 large piece of ginger peeled and roughly chopped
- 1tsp tandoori powder
- 1/2tsp turmeric powder
- Small handful of Kasuri methi
- 1/4 cup greek yoghurt
- Salt to taste
- Juice of half lemon
- 1 onion roughly chopped
- 6 sprigs of curry leaves
- 3tbs ghee
- To garnish-
- Lemon wedges
- Coriander
- Red onion sliced
- Pomegranate arils
- Sprinkle of chaat masala
METHOD:
- Dry roast the cumin seeds and coriander seeds.
- Place in a blender with the Kashmiri chillies, garlic and ginger and blend to a paste. Pour paste out into a large bowl.
- Add the yoghurt, tandoori powder, turmeric, salt, kasuri methi, lemon juice.
- In a large pan heat the ghee and add the onion and curry leaves. Lightly sauté the onions and then add the chicken.
- Cook until the chicken is sealed.
- Transfer the chicken to a lined roasting dish.
- Bake in the oven at 180c-200c for 40-45mins or until juices run clear when a knife is poked into the chicken.
- If the sauce is too thin you can reduce it by transferring to a saucepan and simmering.