August 30, 2013



1.    Chicken drumsticks – 6
2.    Ginger – 1/2 inch
       Garlic – 4 – 5 cloves
      Turmeric powder – 1/2 tsp
       Chilly powder – 1 tbsp
      Pepper powder – 1/2 tsp
      Coriander powder – 1/2 tsp
      Cumin powder – 2 pinches 
      Lemon juice – 1 tbsp
     Garam masala powder – 3/4 tsp
     Fennel seeds – 3/4 tsp
    Salt – To taste
3.  Oil – To deep / Shallow fry
4.  Curry leaves – 1 – 2 sprigs
     Thinly sliced onion – 1/2 cup
     Crushed garlic – 2-3



  • Grind the ingredients numbered 2 to a paste. Clean and wash the chicken drumsticks.    Remove their skin and make a few slits so that the masala can penetrate inside. 
  • Make somewhat deep slits in the fleshy parts of the chicken drumsticks. Marinate them with the ground paste overnight or for at least 5 hrs in a refrigerator.
  •  Heat oil in a heavy bottomed pan at medium heat. Fry the chicken drum sticks in 2-3 batches, turning them over a few times in between. It would take at least 20 minutes for them to get properly cooked. Try to fry them at medium heat. 
  • The masala coating would get burnt if fried at high heat, also the chicken would not get cooked inside. If you want a crispy outside, increase the heat up to a little past medium, after the chicken is almost done and fry for a few minutes. 
  • Drain the fried chicken pieces onto paper towels using a slotted spoon. 
  •  Now fry the curry leaves, drain onto a paper towel. Fry the sliced onion and crushed garlic until golden. 
  • Drain on to a paper towel. Combine the chicken drumsticks with fried onion, garlic and curry leaves. 
  •  Serve immediately with thinly sliced onion and tomatoes mixed with a pinch of salt, lemon juice and finely chopped green chilies.

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