If you're a chicken-lover, chances are you'll love drumsticks and lollipops too! This is a very easy-to-do recipe (so what's new!) and I make it all the time. I found this recipe in The Samsung Book Of Indian Microwave Cooking-by Tarla Dalal (she usually features only vegetarian recipes, so was surprised to find a non-vegetarian section in this book).
For this, the oven temperature and timings may differ for your oven. I usually grill it using the microwave + grill combo, but I guess you could also use only the grill or only the bake option-just adjust the timings and temperature according to your oven.
Grilling or baking chicken like this drastically cuts down the quantity of oil required, as compared to the deep frying method. Much healthier for you!
For 12 lollipops or 12 drumsticks
- 1-1/2 tablespoons garlic paste
- 1 teaspoon chilli powder
- 1 tablespoon vinegar
- 2 tablespoons plain flour (maida)
- 3 tablespoons tomato ketchup
- 1 tablespoon oil
- 2 tablespoons water
- A handful of spring onions, chopped fine, for garnishing
- Salt to taste
- After cleaning, washing, and draining the chicken pieces of water, keep aside (you could also make gashes or slits on the chicken to aid in deeper marination).
- In a mixing bowl, combine the garlic paste, chilli powder, vinegar, tomato ketchup, water, flour and salt.
- Coat this mixture on each piece of chicken and keep aside for at least 1 hour.
- Now grease a microwave safe dish with the oil and preheat the oven with the plate in it, for 2 minutes, using the microwave + grill option.
- Place the chicken pieces on the plate and microwave (or microwave + grill) for 12 minutes at 600W, turning them over after 6 minutes.
- Garnish with the spring onions and serve hot as a snack or as a side dish with rice or rotis.
If you want to bake this using the regular convection method, a rough guide would be to preheat the oven to 220 C and then bake (same temperature) for 20 to 30 minutes, turning over in between, until it becomes a nice golden brown.