Tandoori-Style Chicken Fry

Ingredients

• Chicken drumsticks - 1/2 kg
• Tandoori chicken masala - 2 tsp
• Ginger-garlic paste - 2 tsp
• Curd - 4 tsp
• Kashmiri chili powder - 1 tsp
• Lime juice - 2 tsp
• Pudina leaves - 1 tbsp
• Salt, to taste
• Food color (optional) - 1 pinch
• Coconut oil

Instructions

1. 1Make fine slits in the chicken drumsticks so the marinade can penetrate; pat them dry first so the paste adheres better.
2. 2In a bowl, combine tandoori chicken masala, ginger-garlic paste, curd, Kashmiri chili powder, lime juice, pudina leaves, salt and food color (if using) to form a smooth marinade.
3. 3Rub the marinade all over the drumsticks, working some of the paste into the slits so the flavors reach the meat, then cover and marinate for at least 6 hours.
4. 4Heat coconut oil in a frying pan over medium-high heat until hot and shimmering.
5. 5Fry the drumsticks in the hot oil, turning occasionally, until both sides are deep brown in color and the meat is cooked through; watch for a deep, even color as your cue.
6. 6Transfer the fried chicken to paper towels to drain briefly, then let it rest a couple of minutes before serving so the juices settle.
7. 7Optional: serve with lemon wedges and chopped coriander for a fresh finish.