Chicken drumsticks skinless
White pepper powder
Green chillies finely chopped
Fresh coriander leaves chopped
Green cardamom powder
Wash and dry chicken drumsticks. Apply ginger paste, garlic paste, lemon juice, white pepper powder and salt and keep aside for fifteen minutes. Apply a little butter or oil for basting and cook for another two minutes in hot tandoor
For marinade, hang yogurt in muslin cloth for fifteen minutes to take out excess water (whey). Mash cream cheese to make it into a smooth paste. Mix in yogurt. Add green chillies, mace powder, nutmeg powder, coriander leaves and salt and mix well.
Add egg and mix well. Add chicken and fresh cream and mix delicately. Let the chicken marinade for about two to three hours in the refrigerator. Put chicken onto the skewers and cook in a moderate hot tandoor or a preheated oven at 200°C until it is just cooked and slightly coloured.
or preheated oven. Serve hot with sliced onions and lemon wedges on a bed of crunchy lettuce leaves.
Chef TipIf fresh cream is not easily available, it may be substituted with Fresh Malai.