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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Crispy Chicken
 
 
Prepration: 5 mins.
Cooking: 16 mins.
Serves 5 Cal/Ser 170
 
Ingredients
500 gm small chicken legs, (5 drumsticks)
1 egg, ¼ tsp salt, ¼ tsp red chilli powder
½ cup dry bread crumbs, see tip
1-2 tbsp oil - to sprinkle
MARINADE
2 tbsp oil or melted butter
2 tsp garlic paste, 1½ tsp chilli powder
1 tsp cumin seeds (jeera) powder
2 tsp coriander (dhania) powder
2” stick cinnamon (dalchini) - crushed to get 1 tsp powder
1½ tsp salt
 
Method
1. Prick chicken with a fork all over. Mix all marinade ingredients. Add chicken. Keep covered for 4 hours or overnight in the fridge. Cover with a plastic wrap and microwave for 4 minutes.
2. Beat egg lightly with salt and red chilli powder.
3. Dip each chicken leg in egg and roll it in bread crumbs. Place chicken on the nonstick tawa placed on a low rack. Pour 1 tbsp oil or melted butter on the pieces and grill for 8 minutes.
4. Turn pieces and brush 1 tbsp oil. Grill for 4 minutes or till the chicken turns golden. Serve.