Chicken Lollipop Platter

Ingredients(for 6-8 chicken lollipops per serving)

• 500 g Chicken wings (drumettes, frenched) (local butcher, organic preferred)
• 1/4 cup Besan (gram flour) (for coating)
• 2 tbsp Cornflour (makai aata)
• 2 tsp Ginger-garlic paste (adrak-lehsun paste)
• 1 tsp Red chilli powder (lal mirch)
• 1/2 tsp Garam masala (homemade or store-bought)
• 1/2 tsp Ajwain (carom seeds) (for digestion)
• to taste Salt (sendha namak for healthy version)
• 2 tbsp Curd (dahi) (low-fat)
• 1 tbsp Lemon juice (nimbu ras)
• for greasing Oil spray (mustard or olive oil)
• 1 tbsp Fresh coriander leaves (hara dhaniya, chopped) - optional

Instructions

1. 1

   Wash and pat dry chicken wings. Using a sharp knife, shape drumettes into lollipops by pushing meat down to one end.

   5 minutes

   Ask your local butcher to prep the lollipops for convenience.

2. 2

   Prepare marinade: In a large bowl, mix ginger-garlic paste, red chilli powder, garam masala, ajwain, salt, curd, and lemon juice.

   3 minutes

   Marinate overnight for deeper flavor if time permits.

3. 3

   Coat chicken pieces in the marinade and let them rest for at least 10 minutes.

   10 minutes

   Cover with cling film to lock in moisture.

4. 4

   In a separate bowl, combine besan and cornflour. Roll each marinated lollipop in the flour mixture for a light, even coating.

   2 minutes

   Shake off excess flour for a crispier texture.