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Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks

Yummy chicken legs grilled until moist and tender with a crispy browned surface. So simple but it allows the original chicken taste to come through with a touch of spicy and tangy flavor.

It can be a very good side dish or can be served in hi teas.


  • 8 chicken drumsticks or 4 whole chicken legs (skinless)
  • 1 cup plain yogurt
  • 2 garlic cloves, finely chopped
  • 1 tbsp grated ginger
  • 2 tbsp lemon juice
  • 1 tsp all spice powder
  • 1 tsp paprika
  • 1/2 tsp red chilly powder
  • 1 tsp salt or per taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Freshly ground pepper, to taste


  1. In a large bowl, mix together the yogurt, garlic, ginger, lemon juice, all spice powder powder, paprika, red chilli powder,cumin and coriander, salt and pepper.
  2. Make a few incisions into each piece of chicken. Add chicken to yogurt mixture and toss to coat. Cover and let marinate, in fridge, about 4 to 8 hours.
  3. Preheat grill to medium high. Oil grill.
  4. Add chicken to grill. Reduce heat to medium. Cover. Grill chicken drumsticks until cooked through, juices run clear and meat no longer pink, turning frequently, about 20 to 25 minutes, depending on thickness of drumsticks. If using whole chicken legs, grill about 35 to 40 minutes.
  5. Enjoy  with yogurt sauce. 🙂

Baked Kalmi Kabab

Kalmi Kabab

Kalmi Kabab



  • 12 Chicken drumsticks
  • 1/2 cup of  chick pea flour
  • 4 heaped tbs of cream
  • 1/4 tsp  garlic powder
  • 1/4 tsp  ginger powder
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 6 dry red button chillies
  • 3 green cardamoms
  • 1 black cardamom
  • 3-4 cloves
  • ½ inch cinnamon stick
  • 1 Strand mace
  • 8 whole black pepper
  • ½ cup of Greek style thick yogurt or hung curd
  • 1 egg white
  • 2 tbsp lemon juice
  • 1 tsp of salt or as taste


  1. Wash and clean chicken pieces well.
  2. Make deep incisions in every piece so that the marinating juices can be well soaked.
  3. Dry roast the coriander seeds, cumin seeds, button chillies,whole black pepper, cardamoms,mace, cloves and cinnamon. Dry grind them in coffee grinder or food processor.
  4. On a medium flame, slowly dry roast the chick pea flour, about 4-5 mints.
  5. In a big mixing bowl, whisk chick pea flour, curd, creme , dry grounded powder, salt, lemon juice  and egg white. Marinate the chicken at least 2 hours or overnight.
  6. Preheat oven at 200 C .
  7. Place wire rack on aluminum foil cover a flat baking tray; place the marinated chicken pieces on it.
  8. Bake in pre-heated oven for about 15-20 minutes.
  9. Take out the tray; baste the chicken with some melted butter or ghee and then flip the sides. Transfer this again to the oven and bake further 20 -25 mints.
  10. Check if the chicken pieces are done by pricking with a knife.
  11. Serve hot with onion and lemon wedges on side.



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