- 16 chicken drummets
- 1 tablespoon Kashmiri chilli powder
- 1 tablespoon ginger garlic paste
- 1 teaspoon black pepper powder
- 1 teaspoon roasted cumin powder
- Juice of 1 lemon
- 2 green chillies, chopped
- 20g coriander stem, chopped
- Corn flour
- Oil, for frying
For the garlic and tomato chutney
- 500g Vine tomatoes
- 10 garlic cloves
- ½ teaspoon mustard seeds
- 1 teaspoon black pepper whole
- 1 teaspoon red chilli powder
- 100g coconut milk powder
- Tamarind pulp 60 gms
- Salt to taste
- Honey 1 tbsp.
- Oil 1 tbsp.
- Buy chicken drummets from your local butcher and ask if they can be made into
lollipops for you. If not, pull the meat from one side of the bone towards the other
side so that the meat is hanging and just attached to the bone.
- Make a marinade of the listed ingredients above and keep it in the fridge overnight.
The next day mix it with corn flour. Deep fry the marinated drummets at 180*C/gas
mark 4 for 5 to 6 minutes and than take out and leave to rest.
- To make the chutney, roast the tomatoes and garlic in the oven until the skin is
charred nicely. Once done remove the skin and keep aside.
- Heat the oil in the pan, add black pepper, red chilli powder, roasted tomato and
garlic and mix gently. Add remaining ingredients and cook for a further 5 to 7
- Once it is cold, make a fine paste in the blender.
- Fry the chicken again just before serving and serve with the chutney.
TIP: You can make this with chicken fillets instead