Chicken Tangri

INGREDIENTS
5 chicken legs
1 lime, to garnish
For Masala Paste
2 tsp garlic-ginger paste
1 finely chopped green chilli
Some fresh coriander leaves
Some basil leaves
1 tsp salt
2 Tbsp olive oil
METHOD
For Masala Paste:
To make the masala paste combine all the ingredients together and grind them.
For the Drumsticks
Make gashes into the chicken legs. It helps the masala to seep in while getting cooked.
Add the masala paste to the chicken legs. Rub it nicely with your hands.
Keep it in the fridge for 3-4 hours to marinate.
Now skewer the marinated chicken drumsticks and place it on a tandoor.
Cook till the kebabs are char grilled on the outside and succulent on the inside.
Take them off the skewer and garnish them with a lime. Serve hot.