Serves: 5
Total Calories: 450

2 tablespoons Basic Ginger-Garlic Paste or store-bought
1 teaspoon cumin seeds, dry-roasted coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
12 skinless chicken drumsticks
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon Garam Masala
1 teaspoon dried fenugreek
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground nutmeg
1 teaspoon melted ghee
lemon wedges, onion slivers and split fresh green chile peppers, for garnish

1. Prepare the ginger-garlic paste and the cumin seeds. Then, with a sharp knife, make 2 to 3 deep cuts crosswise on each drumstick and place in a large non-reactive bowl.

2. In a bowl, mix together all the remaining ingredients (except the ghee, roasted cumin, and the garnishes) and add to the drumsticks. Mix well, making sure that some of the marinade reaches inside the gashes and all the pieces are well-coated. Cover and marinate in the refrigerator at least 8 and up to 12 hours.

3. Preheat a grill to 375°F to 400°F, or preheat the broiler. Wrap the bone side of each drumstick with a piece of foil, and grill over medium-high heat or broil on the top rack (about 6-inches away from the heating element), turning frequently, until firm and lightly charred on all sides, about 20 minutes.

4. During the last 2 to 3 minutes, heat the ghee in a small saucepan over medium-high heat, mix in the roasted cumin seeds, and baste over the drumsticks. Transfer to a serving platter, garnish with the lemon wedges, onion, and green chili peppers, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 450
Calories from Fat: 128

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