INGREDIENTS
Badami Tangri
Servings - 2 - 3
INGREDIENTS

Almonds - 80 grams
Warm water - 250 milliliters
Chicken drumsticks - 1 kilogram
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Lemon juice - 2 tablespoons
Milk - 45 milliliters
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Curd - 200 grams
Fresh cream - 80 grams
Corn flour - 2 tablespoons
Salt - 1 teaspoon
Fenugreek leaves - 2 teaspoons
Chaat masala - 1 tablespoon
Green chili - 1 tablespoon
Butter - 30 milliliters
Fenugreek leaves - 1 tablespoon
White pepper - 1/4 teaspoon
PREPARATION
1. In a bowl, add 80 grams almonds, 250 milliliters warm water and soak for 2 hours.
2. Peel the almonds and transfer this into a blender, add 45 milliliters milk and blend it into a paste.
3. Keep aside.
4. Take a chicken drumstick and make cuts on it.
5. Transfer this into a mixing bowl, add 1/2 teaspoon salt, 1 teaspoon red chili, 2 tablespoons lemon juice and mix it well.
6. Marinate for 30 minutes.
7. In a another mixing bowl, add 1 tablespoon ginger, 1 tablespoon garlic, 200 grams curd, 80 grams fresh cream, blended almond paste, 2 tablespoons corn flour, 1 teaspoon salt, 2
teaspoons fenugreek leaves, 1 tablespoon chaat masala, 1 tablespoon green chili and mix it well.
8. Now, add the marinated chicken drumsticks and mix it well.
9. Again marinate for 2 hours.
10. Place it on a baking tray.
11. Preheat the oven to 350°F/180°C. Bake for 30 - 35 minutes or until golden brown in color.
12. Remove it from oven.
13. In a bowl, add 30 milliliters butter, 1 tablespoon fenugreek leaves, 1/4 teaspoon white pepper and mix it well.
14. Brush the mixture on baked chicken drumsticks.
15. Serve hot.