Baked chicken drumsticks

A friend of ours dishes these amazing beauties. Surya Vanapalli, you rock. Tried his recipe and the result was lip smacking.

All you need is:
- Chicken legs with skin (You could use without the skin too)
-Salt
-Red chilly powder
-A few drops of oil.

Procedure:

I poked these legs with a fork. Applied the salt and chilly powder. Kept it aside for half an hour and then very slightly brushed them with oil. Popped them into a pre-heated oven at 220 degrees for 20 minutes and then at 160 degrees for 25 more minutes.

You can serve them with lemon juice sprinkled on them or just as they are. They are delicious all the way.

Lemon Onion Chicken

Me and my husband were on our way to Switzerland for a holiday when I received a picture on What's app. The picture made both of us drool, it arose our sleeping greed, especially because we knew that we would not get this delicious dish till the time we got back home and I made it. The picture was sent by Shikha, who is my husband's sister and a very close friend of mine. After I tried this recipe, the results made me glad. And I thanked her for seeing this recipe on a television show and trying it. It is simple and delicious. It is so simple that I had my doubts before trying it but I completely trusted the feedback of The Jamwal family, my niece and nephew and brother-in-law. Here is how we make it:


Ingredients:

Chicken, de-skinned and cut in pieces - 1/2 K.g.
Onions- 2 Large, chopped
Lemon juice- of 4-5 lemons
Mustard Oil- generous quantity
Jaggery/Gur/ Thickened Molasses - 1 cube of 1 inch x 1/2 to 1 inch
Coriander leaves- a handful
Dried whole red chillies- depending on how spicy you want it to be
Red chilly powder- to taste
Coriander powder- to taste
Turmeric powder- 1/4th teaspoon
Asafoetida/ Hing 2-3 pinches
Whole Cumin- 2-3 pinches
Salt to taste


Process:

In a heavy bottomed pan heat generous quantities of mustard oil. Add the cumin seeds and Asafoetida/ Hing, then add whole red chillies and sliced onions and fry.

When the onions are almost brown, add chily powder, turmeric powder, coriander powder and salt. Now add the Chicken into this and roast for some time.

To this add the juice of four to five lemons and mix well. Add the Gur/ Jaggery and cover. Cook till the chicken is almost tender and then at the coriander leaves. Cook completely and lemon onion chicken is ready.

The lemon juice and jaggery together create a beautiful glaze and an unimaginably delicious taste.