Fish Soup With Bean Curd Recipe

Ingredients

  • Chicken drumsticks - 8
  • Hung yoghurt – ½ cup
  • Garlic cloves, peeled - 15
  • Ginger, peeled – 2 inch
  • Green chilies - 4
  • Fresh coriander leaves – ¼ cup
  • Turmeric powder – ¼ TeaSpoon
  • Mace powder – ¼ TeaSpoon
  • Black pepper powder – 1 TeaSpoon
  • Cumin powder – 1 TeaSpoon
  • Lemon juice – 3 TableSpoon
  • Salt – 1 ½ TeaSpoon
  • Oil – 2 TableSpoon
  • Gram flour powder – 2 TableSpoon
  • Cream cheese – 3 TableSpoon
  • Butter – melted - ¼ cup

Preparation Method

    Preparation Time - 10 minutes | Cooking Time - 12 minutes

    Microwave Setting - Full – 100%, Crisp/Bake Mode

  1. Wash drumsticks well and prick them to allow the marinade to seep through.
  2. Add all the ingredients (except melted butter) and in a blender, grind to a smooth paste. Marinate the drumsticks with the ground paste, and allow to marinate in the refrigerator for 3-4 hours.
  3. Preheat the CRISP plate using the CRISP mode for 3 minutes with the turntable rotating.
  4. To grill the drumsticks, remove them from the marinade and place them on the CRISP plate. Set the timer at 3 minutes, then turning the sides of the drumsticks set the timer for another 3 minutes.
  5. Turn the sides of the drumsticks once again, to ensure even cooking and browning and set the timer for another 3 minutes.
  6. Baste the drumsticks with the melted butter and serve hot along with mint and coriander chutney.