A Kolkata food blog and recipe galore is needed. Also, a Kolkata Restaurant Reviews will be there. Of course, this was initially meant as a marketing strategy for foodies around Kolkata. However, I have decided to make it into more. I personally believe food should be shared, and so should be recipes.

And so, here we are, at a point where I have presented my third party order to a group of 9 people, and the menu’s as follows.

The people wanted something light and easy on the stomach, not to mention Indian, so this was what I made:

Vegetable Pulao

Tandoori Rotis

Stir Fried Mixed Vegetables

Roasted Stuffed Potatoes

Grilled Chicken Legs

Fish in Green Mango Sauce

Pineapple Chutney

Tutti Fruity Sundae

And here’s the recipe for the Grilled Chicken Legs:

You do realize this needs chicken legs, and I find Drumsticks easy to work with. Any day.

So the first thing you need is about 8 chicken drumsticks (In my case I used around 20 because I knew it would be on demand. It was. Not even One remained)

Skin them, wash them, and make tiny little slits all over the flesh. Not deep slash. Just little nicks. Rub a lime and some salt over each one of them (just slice a lime, dip the cut side in salt, and rub) and let them rest for an hour in the fridge in a pan. They should be lying down and resting. After an hour, take them out, wash in cold water (just pour about 2 cups of cold water on top of the chicken, and then take the legs out of the water and remove to a rack to drain off the water). Drain over a rack and keep them there for about 5 minutes.

Mix together 1 teaspoon of onion powder, garlic powder, cumin powder, and red chili powder. Add 1/2 teaspoon pepper, and the same amount of garam masala powder. mix together, pour in a salt shaker, and dust the chicken legs evenly, on all sides, with the rub. Let it sit there for 10 minutes.

Now prepare the oven by putting it on 180 degrees, and setting it with a tray at the bottom.

Brush the seasoned beauties with a mixture made with 2 tablespoon olive oil, one clove of crushed garlic, mixed with a pinch of fresh thyme. I think thyme gives the drumsticks a hauntingly sweet flavor which is incredibly alluring.

Now place the chicken pieces on an oven rack and place them inside the oven. Put a little bowl of water at the bottom of the oven, right on the tray.

Close the oven door.
Now, you are thinking.. Why the water at the bottom if this is going to be grilled?

Simple answer. When you are working with drumsticks, you need to cook them before you grill, otherwise you’d end up with burnt meat on the outside and raw meat within. This way, you STEAM the chicken slightly while cooking, ensuring more moisture in the process.

DO NOT OPEN THE OVEN DOOR FOR THE FIRST 15 minutes. AT ALL.

Once the chicken has been inside the oven for 15 minutes, open the door, take out the bowl of water, and keep the door open for a couple of minutes, so that the humidity inside is replaced with dry heat. Once the heat gets dry again, close the door and turn up the oven all the way to 220 degrees centigrade.

Now comes the grill bit. after every five minutes, open the oven door and turn the chicken once on its side. The chicken will cook like this for 20 minutes.

Meanwhile, make your dressing. Its REALLY simple, and goes fantastic with this.

Zest one lime and add to it the juice of the same lime. Add to this a handful each of fresh mint and cilantro leaves, and two cloves of garlic, and a cup of fresh yoghurt. Stir to combine and run it through a food processor. Adjust seasoning and add a pinch of ground cumin, if you like.

Place your chicken with the dressing on the side, and with julienne of carrots and finely sliced onions.

Goes alone, but really well with a few rotis on the side.

Written by Poorna Banerjee

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