In Indian cuisine, meat or chicken with bones is often used because it makes the dishes tastier, not only when making stews with sauce, but also when grilling and roasting. Many people like the skin on chicken, especially when grilling. Norwegians therefore find it strange that the skin should be removed. "It's the best part of the chicken," most people say.
It's fine to use chicken fillet instead if you don't want to remove the skin, it's also quicker. But as I said earlier, if you want extra flavor, you have to work a little extra. These go well as an appetizer or with spicy potato salad and, for example, pomegranate raita.
CHICKEN DRUMSTICKS (5 servings)
1 kg chicken thighs
4 tablespoons lemon juice
4 tablespoons oil
5 tablespoons yogurt
4 cloves grated garlic
1 tbsp grated ginger
1 fresh chili
1 teaspoon ground pepper
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1 tablespoon dried mint
Procedure:
- Remove the skin from the chicken thighs, rinse them in cold water and divide a thigh into 3.
- Ginger, garlic and chili can be crushed in a mortar or grated separately.
- Mix the ingredients for the marinade and make a few cuts in the chicken thighs with a sharp knife, so that the marinade penetrates.
- It is best if they can be marinated in a plastic bag overnight in the refrigerator or at least 2-3 hours at room temperature.
- They can be grilled on a grill, fried in a frying pan or baked in the middle of the oven at 225 degrees for 15 minutes.
- Turn the chicken pieces and continue cooking for 15 minutes.
