Thursday, September 4, 2008

Chicken Drumsticks Curry

If you like mild, creamy gravied chicken drumstick curry then try this quick recipe.

  • 8 Chicken Drumsticks
  • 2 cups fresh yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp All-purpose flour (maida)
  • 1 tbsp chicken masala (available in Indian Grocery Stores)
  • Salt To Taste
  • 1 bay leaf
  • 1 tbsp lemon juice
  • 1 tsp dry fenugreek leaves
  • 1 tbsp cooking oil for marination
  • 3-4 tbsp cooking oil for gravy
  • Pinch of Deep Orange Food Color ( Optional)

  • Make two shallow diagonal slashes in each chicken drumstick.
  • In a bowl mix all the ingredients;
  • Add chicken drumsticks and coat well, set aside for 2-3 hours.
  • Heat oil in a heavy bottom pan. Add bay leaf, fry till is is light brown.
  • Add chicken with marinade.
  • Cook it covered on medium fire till chicken is tender.
  • Serve chicken drumsticks hot with thin slices of onions , lemon and hot roti.
Most gravied Indian dishes have certain ingredients in common, so preparing and storing one when you have some spare time is a great idea. That way when you're ready all you do is add the meat or veggie to the gravy and cook through.

I always grind extra ginger and garlic and store them in the form of cubes (set in ice trays) in Ziploc Freezer bags.


asiar said...

I liked the Tangri Chicken very much and made it several times. Now that I've tried the Chicken Drumsticks curry, I prefer it to the Tangri for the simple reason that it involves no frying. Even in this recipe, I reduced the oil levels and had it almost dry. Excellent and easy to make.

Nidhi Raizada said...

Thanks Asiar...