This recipe was shared via Facebook (Joha Hassan)
1 kg drumsticks - remove skin and fat
2 tbsp cili powder/blended
1 tbsp tumeric powder
1 tbsp coriander powder
1 tbsp flennel powder
1 tbsp masalah salt
1 tbsp blackpepper powder
1 tsp fenugreek powder
1 packet youghurt
1 stalk coriander leaves with its root - pounded or blended till fine
4 pcs garlic - pounded or blended till fine
1 inch ginger - pounded or blended till fine
1 tsp red colouring
Salt to taste
2 pcs lemon - squeeze juice and for garnishing
2 tbsp cooking oil
1 large onion - sliced thinly (optional - to roast together with chicken in grill pan)
METHOD
Use knife to lightly slice drumstick so that the spices are absorbed into the drumsticks. Mix chili, lemon juice and salt into the drumsticks. Using another bowl, prepare the youghurt with the turmeric powder, coriander powder, flennel powder, masalah salt, mix well. Then, coriander leaves and its root pounded with the fenugreek powder, garlic and ginger until it turns into paste. Mix all these into the drumsticks.Add red colouring to the youghurt and spices earlier and then mix all these into the drumsticks too. Marinate in the fridge for 4 - 6 hours. 1 hour also can if want to eat fast. Then heat oven 180C-200C. Remove drumsticks from fridge and mix with the cooking oil. Roast drumsticks in the oven for 25mins at 140C-160C. When the drumsticks look dry, remove from oven and grill it using a pan. Use low heat.Sprinkle with masalah salt and sliced onion onto drumsticks when grilling (optional). Cook to taste. Serve hot with rice and fish curry or vegetable curry.
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