Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Badaami Tangri
 
 
Prepration: 30 mins.
Cooking: 12 mins.
Serves 5 Cal/Ser 204
 
Ingredients
5 drumsticks (500 gm chicken legs)
1ST MARINADE
2 tbsp lemon juice, 1 tbsp oil
½ tsp salt, ½ tsp red chilli powder
2ND MARINADE
½ cup curd - hang for 30 minutes
2 tbsp oil, 2 tbsp ginger-garlic paste
8-10 almonds - ground to a powder
¼ cup thick cream, 1 tbsp cornflour
¾ tsp salt, 2 tsp dry fenugreek leaves
2 tbsp chopped coriander
 
Method
1. Wash and pat dry the chicken legs. Make 2 light cuts/incissions on each drumstick.
2. Marinate chicken with 1st marinade for 30 minutes.
3. Mix ingredients of 2nd marinade in a bowl. Add only chicken pieces discarding the liquid. Marinate for 30 minutes.
4. To serve, grease a flat borosil dish. Place the chicken on it. Cook on combination mode (microwave 540W + Grill) for 8 minutes or till golden. Turn side and smear the remaining marinade. Cook for 4 minutes on the same combination mode. Serve hot.