| Serves: 4
Style: Indian Non-Vegetarian
12 chicken drumsticks
1 teaspoon(s) green chilly paste
1 tablespoon(s) garlic paste
2 teaspoon(s) ginger paste
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
½ teaspoon(s) turmeric powder
1 teaspoon(s) hot spice mix (garam masala) powder
salt and freshly milled pepper to taste
1 tablespoon(s) clarified butter (ghee)
2 teaspoon(s) lemon juice
finely chopped fresh coriander and onion rings to garnish
- Make incisions in the chicken drumsticks with a knife.
- Mix together the next eight ingredients to form a marinade. Rub the marinade into the chicken and keep aside for about 2 hours.
- Heat the oil for deep frying and fry three to four drumsticks at a time till they are cooked through and evenly browned. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
- Serve hot sprinkled with the lemon juice and garnished with coriander leaves.
TIPS: - Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same.
- The amount of green and red chillies can be increased or decreased as desired.
Serve hot topped with: onion rings accompanied with Appetizing Kokum in Yoghurt (Quick Sol Kadi). | 
