- 2 lbs chicken drumsticks skin removed
- ½ cup plain regular or low fat yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon lemon juice
- 1 to 2 tablespoons kashmiri or any other mild red chili powder*
- ½ teaspoon ground turmeric
- 1 to 2 teaspoons garam masala
- 2 teaspoons kosher salt
- 1 tablespoon oil
*1 tbsp was quite spicy
Make 3-4 slits across each drumstick. Whisk together yogurt, ginger, garlic, lemon juice, red chili powder, turmeric, garam masala, and salt to make the marinade. Apply evenly to the chicken pieces and let it marinate in the refrigerator for at least 5-6 hours or up to 24 hours.
Preheat the grill or oven at 450 F. Take the chicken out of the refrigerator 30 minutes prior to grilling. Baste the chicken with some cooking oil and arrange it on a grilling pan or on the outdoor grill.
You can grill it on an outdoor grill for 20 mins or until the juices run clear. Alternatively, bake it in an oven for 15 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.
Serve with fresh lime wedges and sliced red onion.
From Ministry of Curry