Love at first bite

Pushpesh Pant

If you go by the ads in newspapers and magazines, it is the season for hybrids and crosses — be it cars or hard drives in computers. This could have inspired a chef friend of ours to experiment with this recipe. Not that we are complaining. We love chicken drumsticks in the form of tangri kebab and drool over butter chicken whenever the kids order it. And this version, the creamy, yogurt-based sauce of makhani tangri, seduced us in the first bite. No-hassle cooking is its bonus point. Great for days when you feel lazy or guests turn up suddenly. However, the dish tastes better the longer you allow the bird to rest in the marinade.

Makhani Tangri

Recipe:

Ingredients:

Chicken legs (drumsticks) 6-8

Thick curd 1/4 cup

Garlic-ginger paste 1tsp

Lemon juice 1 tsp

Black peppercorns (freshly and coarsely pounded)

Green cardamom powder 1/2 tsp

Salt To taste

Butter 1-2 tbsp

Cream 1 tbsp

Method

Prepare a marinade mixing all the ingredients, except the butter and cream, in a bowl. Wash and trim the drumsticks. Score with a sharp knife to make two to three gashes in each drumstick. Apply the marinade and let it remain in the marinade for 30 minutes. Melt butter in a pan and add chicken along with the marinade in it. Cook on low flame till done to taste. Stir in the cream after removing from the stove and right before serving. Tastes equally good with phulka and parantha.