Aired April 14, 2011
1/2 tablespoon freshly squeezed lemon juice
1 cup plain yogurt, drained until thick (* see note)
2 tablespoons besan (chickpea/gram flour)
2 teaspoons fresh ginger
2 teaspoons fresh garlic paste
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon red chile powder
1/2 teaspoon table salt
4 green chiles, stemmed and chopped
Vegetable oil for greasing
2 tablespoons melted butter
1 teaspoon chaat masala
1 lemon, cut into wedges
Trim off excess fat and skin from the drumsticks. Make 3 or 4 long, deep incisions on each drumstick. Rub with lemon juice and put in the refrigerator for 30 minutes to marinate.
Put the yogurt in a bowl and set aside.
Place a medium nonstick saut pan over low heat. Add the besan and roast over low heat, stirring continuously, for 4 to 5 minutes or until lightly browned and fragrant.
Let cool to room temperature and transfer to deep bowl. Add the yogurt, ginger paste, garlic paste, turmeric, garam masala, chile powder, salt and chiles.
Add the chicken drumsticks to this mixture and stir well so that the drumsticks are evenly coated. Cover the bowl and put in the refrigerator for 1 to 2 hours to marinate.
Preheat the oven to 425. Line a rimmed baking sheet with aluminum foil and oil the foil.
Arrange the drumsticks on the baking sheet and bake for 5 minutes. Lower the oven temperature to 390 and bake for 15 to 20 minutes, basting every 5 minutes with butter and turning the drumsticks to ensure even cooking and color.
Sprinkle with the chaat masala and garnish with lemon wedges. Serve immediately.
Note: To get 1/2 cup drained yogurt, pour cup plain yogurt into a square of muslin or several layers of cheese cloth, gather up the ends, and tie. Hang until the water is drained, 30 to 40 minutes,