Badaami Tangri-Chicken Drumsticks marinated in Almond paste

Ingredients: 8 drumsticks (chicken legs) / 3 breasts of chicken cut into 2" pieces

1ST MARINADE

2-3 tbsp lemon juice

1/2 tsp salt or to taste [endif]1/2 tsp red chilli powder

2ND MARINADE 3/4 cup thick curd- hand for 15 minutes 1/2 thick cream 2 tbsp almonds- blanched (soaked in hot water and peeled) and ground to a paste 2 tsp kasoori methi (dry fenugreek leaves) 1 tbsp corn flour 2 tbsps ginger-garlic paste 3/4 tsp salt 2 tbsp chopped coriander [if !supportLineBreakNewLine] [endif]Method: Wash and pat dry the chicken pieces. Make 2 incisions (not too deep cuts) on each drumstick. Marinate the pieces with the first marinade- salt, red chilli and lemon juice for 1/2 hour. Mix curd, cream, almond paste, kasoori methi, corn flour, ginger- garlic paste, salt, and coriander in a bowl. Marinate the chicken pieces in the curd mixture for 2-3 hours or even more, but refrigerate after being marinated. You can marinate the chicken overnight too. Heat an electric oven at 180C or a gas tandoor on gas at moderate flame for 10 minutes. Grill the marinated chicken pieces on a greased wire grill. Melt some butter and mix some white pepper and kasoori methi in it. Turn the chicken once in between and pour with this melted butter to flavour the chicken. Grill till tender for about 15-20 minutes. Serve hot sprinkled with some chaat masala and lemon juice. Serve hot!

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