Directions
Ingredients
Marinade
- Chicken drumsticks – 4 nos
- Curd – 1/2 cup
- Salt – to taste
- Turmeric – 1/4 tsp
Masala
- Kashmiri chilli dry – 6 nos
- Peppercorn – 8nos
- Coriander seeds – 2 tbsp
- Cumin – 1/2 tbsp
- Fennel seeds – 2tsp
- Garlic cloves – 3 cloves
- Ginger chopped – 1tbsp
- Lemon juice or Tamarind Pulp – 2tbsp
- Water – a dash
On Pan
- Ghee – 3 tbsp
- Onion chopped – 1/2 cup
- Jaggery – 1 tbsp
- Curry leaves – 2 sprigs
- Salt – to taste
Steps
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1
Done
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Marinate the chicken with salt, turmeric and curd. Keep aside for 15 mins. Heat a pan and add dry red chillies to it. Toss it for 2-3 mins and remove. |
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2
Done
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Now add peppercorns, coriander seeds, cumin and saunf to the pan and toss for a minute and remove it. Mix these spices along with chilli. garlic, ginger, lemon juice and a dash of water. Blend it to make a fine paste. In a fresh pan and pour desi ghee, chopped onions and saute for 2 minutes. To the same pan add chilli & spice paste and cook for 3-4 minutes. Add the marinated chicken and cook on high heat. Add salt as required and a small piece of jaggery. Cook the chicken on high heat for 4-5mins |
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3
Done
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Add a dash of water, lower the heat and cook. Once the chicken is cooked add curry leaves and give a good toss. Remove and serve hot. The masala should be thick sticking to the chicken. |
