2NDMARINADE
* ¾ cup thick curd – hung for 15 minutes
* 2 tbsp Leonardo® Olive Pomace Oil
* 2 tbsp almonds – blanched and ground to a paste
* 2 tsp kasoori methi (dry fenugreek leaves)
* 1 tbsp cornflour
* 2 tbsp ginger – garlic paste
* ¾ tsp salt
* 2 tbsp chopped coriander.
Method:
* Wash and pat dry the chicken pieces. Make 2 incisions (not too deep cuts) on each drumstick
* Marinate the pieces with the first marinade- salt, red chilli and lemon juice for ½ hour.
* Mix Leonardo® Olive Pomace Oil, almond paste, kasoori methi, cornflour, ginger- garlic paste salt and coriander to the hung curd.
* Pick up the chicken pieces discarding the lemon juice. Marinate the chicken pieces in the curd mixture for 2-3 hours or even more, but refrigerate while being marinated. You may marinate the chicken overnight too.
* Heat an oven at 180 degree C or heat a gas tandoor for 15 minutes on low heat. Grill the marinated chicken pieces on a greased wire grill.
* Mix Leonardo® Olive Pomace Oil with white pepper and kasoori methi in it. Turn the chicken once in between and baste this with Leonardo® Olive Pomace Oil to flavour the chicken. Grill till tender for about 15-20 minutes.
* Serve hot sprinkled with some chaat masala and lemon juice.
* Serve with mint chutney mixed with a little hung curd. Garnish with onion rings.
