Sun-dried red chilies are a key ingredient in this recipe. I used Byadagi chilies — which originate from the town of Byadagi, Karnataka, in South India — but you may substitute it with any sun-dried red chilies of your choice. The chilies are known for their rich color and flavor. They are not as spicy as other red chilies.
Serves: 6 as appetizer
What you need
12 chicken drumsticks, skin peeled
12-14 dry byadagi chillies/ any sun-dried red chilies.
1/2 cup vinegar
1 tsp red chili powder (optional if you like it extra spicy)
1/4 tsp turmeric
2 fresh limes, cut in half
1 tsp ginger paste
1 tsp garlic paste
1 tsp garam masala powder
2 Tbsp olive oil
Salt to taste
1) Roast the sun-dried chilies in oil until they are aromatic. Set aside to cool. Add the chilies in a bowl of vinegar and soak it for about 2 hours.
2) Cut a few deep slits in the drumsticks. Dip the lemon halves in a teaspoon of salt and massage them all over the chicken. In a blender add the soaked chilies and vinegar, as well as the rest of the above ingredients. Grind it into a coarse thick mixture. Add the paste into a large ziploc. Throw in the chicken drumsticks. Seal the ziploc and massage the masala paste into the chicken. Let the mixture chill in the fridge overnight.
3) Preheat the oven when you are ready to broil the drumsticks. Place the drumsticks on a greased and foil-wrapped tray. Set it to bake at 375 degrees F. Bake for 30 minutes, brushing it in the marinade half way.
4) When you are ready to take it out, set the oven on broil and cook the chicken pieces for a slightly charred texture. Once done, remove them from the oven and cover them in foil, to rest for 5-10 minutes. Just before they are served, drizzle fresh lime juice and give it a brush of olive oil. Serve the juicy drumsticks with lemon wedges and raw onion slices. Enjoy!
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