Chicken Tandoori #1

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.