Ingredients:
- 4 chicken drumsticks – skin removed
- Groundnut oil
- 30g of melted butter
- 1/2 onion – finely chopped
- 2 cloves of garlic – crushed and finely chopped
- 1cm cube of ginger – grated
- 2 tablespoons of lemon juice
- Dash of salt
- 1 teaspoon of chilli powder
- 1/2 teaspoon of garam masala
- Dash of tumeric
Start by piercing the chicken drumsticks all over with a sharp fork and put them to one side. Combine the onion, garlic, ginger, lemon juice, chilli powder, garam masala and tumeric and blend with a food processor (I had to make do with mushing it all together with the end of a rolling pin!). Get a container or oven dish and add in the chicken one piece at a time whilst pouring over and rubbing in the marinade. Cover the dish or seal the container and leave for preferably 24 hours in the fridge to marinate nicely.
When you’re ready to cook, pre-heat an oven to around 200 degrees C, either remove the chicken from the container and place into an oven dish or simply uncover the oven dish. Brush half of the melted butter over the top of the chicken, which should now be nicely marinated. Put into the oven for about 20 minutes initially and then remove and brush with the rest of the melted butter before re-entering the chicken into the oven for another 10-20 minutes (dependant on your oven) until it has nice charred coloured skin. You could pan fry on a high heat to crispen up the skin some more if necessary.
As I’d been to a Snow Patrol gig tonight and I didnt get in and start cooking until gone 11pm I just decided on some chips as a side!
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