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.

Tandoori Chicken Tangri

Servings - 2 - 3

INGREDIENTS
Chicken legs - 960 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1 teaspoon
Curd - 200 grams
Fresh cream - 80 grams
Black salt - 1/2 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1 teaspoon
Chaat masala - 1/2 teaspoon
Tandoori chicken masala - 2 teaspoons
Ginger powder - 1/2 teaspoon
Dry fenugreek - 1 teaspoon
Charcoal
Ghee - 1 tablespoon
Butter - for shallow frying
Mint - 50 grams
Coriander - 50 grams
Onions - 120 grams
Green chili - 2 tablespoons
Tamarind pulp - 50 grams
Black salt - 1 teaspoon
Curd - 300 grams
Prepared chutney - 70 grams
Coriander - for garnishing