This is another recipe adapted from “Tikkas & Kebabs”, one of the “Chef’s Special” series published by Lustre Press in India.
I have wanted to try this one since a long time because of the very clear memory I have of the delicious mint-flavored chicken tikkas I ate once in a restaurant in Delhi.
The girls loved this dish, when I cooked it for lunch last Wednesday. When I told the boulanger about it – I wasn’t able to take any for him to taste because the girls and I polished it all off – he seemed to like the idea of it and has agreed to try it one Tuesday soon, instead of the usual tandoori chicken.
10-12 chicken drumsticks
100 grams of yogurt
2 tablespoons of lime juice
1 tablespoon of garlic paste
3-4 teaspoons of ginger paste
1 teaspoon of cummin powder
1 teaspoon of coriander powder
1 teaspoon of garam masala
4 tablespoons of oil
1/4 cup of finely chopped fresh coriander leaves
2 tablespoons of finely chopped mint leaves
4-5 tablespoons of melted butter, for basting the chicken
salt to taste ( two teaspoons or a little less, for this quantity of chicken, works for us)
Mix the ginger and garlic pastes with the salt and lemon juice.
Skin the chicken, make 3-4 incisions on each piece, toss the pieces thoroughly in the lemon juice mixture and leave them in this marinade for 30 minutes in a large bowl.
In the meanwhile, strain the water in the yogurt by leaving it in a fine sieve for 15-20 minutes.
Mix the rest of the ingredients – except the butter – in the yogurt. Add this mixture to the chicken pieces and coat them well in it. Leave the chicken in this marinade for at least 8-1o hours, turning over the pieces once during this time.
Heat the grill to about 240 degrees Celsius, then place the chicken on a wire rack and grill till done (this takes about 40 minutes in my oven), turning the pieces over a couple of times during this time to make sure they are evenly cooked and basting with butter each time.
I love the mild but distinctive flavor of herbs here.