Masala Chicken Drumsticks

• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 1/2 teaspoon cardamom seed
• 1/2 teaspoon hot chili powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon vegetable oil
• 1 tablespoon water
• 8 chicken drumsticks (1.2kg)

1. Crush coriander, cumin, and cardamom seeds in grinder or with mortar & pestle.
2. Toss seeds and remaining spices in a dry frying pan; stir over heat until fragrant. Remove from heat. Add oil and water, stir until combined.
3. Cut diagonal slits about 1cm apart, through to the bones, on both sides of drumsticks.
4. Rub spice mixture all over the drumsticks, place in shallow dish; cover, refrigerate 6 hours or overnight.
5. Heat oiled griddle pan and cook drumsticks until browned and cooked through. Can also be barbecued or grilled.

coriander seeds, cumin seeds, cardamom seed, hot chili powder, ground black pepper, ground cinnamon, ground cloves, vegetable oil, water, chicken

Taken from www.food.com/recipe/masala-chicken-drumsticks-482496 (may not work)