Healthy Green Chicken Drumsticks
Coriander Chutney Marinated Chicken drumsticks
Coriander leaves +stems – washed & cleaned
gramflour/ chickpea flour / besan
Oil to pan fry drumsticks
chaat masala powder / Rock salt
Clean drumsticks, I tend to remove the skin, but feel free to leave it on. It will only be crispier with the skin on.
In a blender, take the coriander leaves, mint leaves (optional), ginger, garlic and green chilli. Grind to make a smooth paste/chutney.
Add a little water to the chutney if required. Blend again.
Pour the chutney into a large mixing bowl. Add to it the yogurt and lemon juice and salt to taste. Mix everything.
Add the chickpeas powder and oil to the mixture and bring everything together again.
Now add the chicken drumsticks and coat the drumsticks with the green coriander chutney marinade.
Marinade for at-least 30 mins, I tend to marinade overnight as the flavours really get into the chicken.
Take a hot griddle pan or a frying pan, add a few drops of oil and heat.
Once oil is hot, add the marinated chicken and pan roast the chicken. Stir the chicken and evenly brown the chicken.
You might have to scrape the marinade off the marinade from the pan as the chickpeas flour might stick to the pan.
Cook the chicken until the chicken is well cooked from inside.
Serve alongside grated carrot salad and green coriander chutney