4 Serves
612 Mins
Clean the chicken drumsticks and pat them dry. Using a sharp knife, make several deep slashes in the flesh to help the marinade penetrate. Rub with lemon juice and salt, then set aside for 1 hour.
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New ZealandVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
66 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
164 mg / 1,250 mgPotassium
323 mg / 4,700 mgSodium
736 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
10 g / 50 gSaturated Fat
8 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a large mixing bowl, combine the yogurt, tandoori masala, red chili powder, garam masala, ginger garlic paste, dried fenugreek leaves, and food coloring. Whisk until smooth.
Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 8 hours or overnight.
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your oven to 230°C if roasting.
Place the chicken on a rack in a roasting pan, brush lightly with cooking oil, and roast for 40 to 45 minutes, turning once, until the juices run clear and the chicken is lightly charred.
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Libyan