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Get a taste of Mughal India

This is a tangy chicken dish made the old forgotten way. Best found in dusty bylanes of old cities, the tandoori dish is rich yet easy to make and brings home a taste of a culture that has long faded into history.

Ingredients

Chicken drumstick (thigh): 6

Pure ghee (for basting): 50 ml

First marination Ginger/garlic paste: 50 gm

Malt vinegar: 50 ml

Green chilly paste: 20 gm

Salt: 10 gm

Second marination Amul processed cheese: 300 gm

Corn flour: 5 gm

Egg: 1

Fresh cream: 200 gm

Coconut milk: 50 ml

Thai yellow curry paste: 50 gm

Yellow chilly powder: 10 gm

Turmeric powder: 3 gm

Method

Make slits in the chicken drumsticks, and place them in the first marinade. Keep in the refrigerator for at least 20 minutes.

For the second marination, grate the cheese and knead the rest of the ingredients in it. Mix well in a bowl. Add the cream mix to get a coating consistency. Now, remove the chicken from the refrigerator and put it in the second marinade. Keep aside for half-an-hour.

Now, put the well marinated chicken thighs on tandoor skewers and place inside the tandoor for roasting. In the meantime baste it with ghee to get an even colour and roasting.

Or, grill it in a microwave. Remove to a flat dish and serve hot with onion rings and tomatoes.

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