Ingredients:
Chicken Drumsticks – 15, without skin
For the First Marinade:
Beetroot – 150 gms, finely grated
Lemon juice – 2 tbsp
Salt to taste
For the Second Marinade:
Yoghurt – 1 cup
Black cumin seeds – 2 tsp
Cream – 4 tbsp
Garam masala – 2 tsp
Ginger paste – 2 tbsp
Garlic paste – 2 tbsp
Butter for basting – 4 tsp
Method:
1. Make 2 deep incisions on each drumstick.
2. Mix all ingredients of first marinade and rub evenly over chicken legs.
3. Marinate for 1 hour.
4. Mix all ingredients of second marinade.
5. Marinate chicken in this mixture; refrigerate for 2-3 hours.
6. Preheat oven to 180C/350F.
7. skewer the drumsticks, leaving a gap of at least 2cm.
8. Keep a tray underneath to collect the drippings.
9. Roast in hot tandoor/oven/grill for about 10-15 minutes.
10. Baste continuously with butter.
11. Garnish with lemon wedges and parsley.
12. Serve hot on a bed of shredded cabbage.
