1 ts Mustard powder
1 Piece ginger root, peeled,
-chopped (2″) 1/2 ts Cumin seeds
1/2 ts Ground coriander
1/2 ts Turmeric
1 ts Lemon juice
1/4 ts Hot chili powder
2 ts Tomato paste
1/3 c Corn oil
2/3 c Plain yogurt
8 Chicken drumsticks, skinned
Lemon twists (opt) Lime twists (opt) Fresh parsley sprig (opt) In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and chili powder. Add tomato paste and oil, a little at a time, mixing well to form a smooth sauce. Add remaining oil and stir in yogurt. Prick drumsticks several times with a wooden pick and place in a shallow glass dish. Pour marinade over drumsticks and turn drumsticks in mixture. Cover and marinate in refrigerator. Preheat broiler. Arrange drumsticks in a broiler pan and cook 30-35 minutes or until cooked through, turning and basting frequently to ensure even browning and cooking. Garnish with lemon and lime twists and parsley sprig, if desired, and serve hot.