Masalachickendrumsticks Recipes

Steps:

• Crush coriander, cumin, and cardamom seeds in grinder or with mortar & pestle.
• 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.
• Cut diagonal slits about 1cm apart, through to the bones, on both sides of drumsticks.
• Rub spice mixture all over the drumsticks, place in shallow dish; cover, refrigerate 6 hours or overnight.
• Heat oiled griddle pan and cook drumsticks until browned and cooked through. Can also be barbecued or grilled.

Steps:

• Wash the chicken thoroughly pat dry prick the chicken with a fork.
• Carinate with salt, red chilli powder, garlic, ginger, lemon juice and cardamom powder; set aside for 30 minutes.
• Preparing chicken:.
• Sprinkle flour on the chicken legs. Mix well and deep fry in hot oil on medium flame. Fry them one by one pressing slightly with a slotted serving spoon.
• Drain on tissue paper set aside.
• For masala:.
• Heat oil in a pan. Add cloves, cinnamon, ginger, and garlic; stir it. Now add grated onions and stir till onions turn pale in colour.
• Add chilli powder, coriander powder, kasoori methi, cumin powder; mix well. Quickly add 1/2 cup water to avoid spices from burning; cook for a minute on high flame.
• Now add tomato puree, green chillies and salt.
• Cook on high flame till the masala (gravy) is thick.
• When thick, add 1 cup water and cook till dry.
• Mix the fried chicken legs to this gravy; cook for 5-6 minutes.
• Chicken should be coated with the gravy.
• Add water if required.
• Add sugar and coriander leaves; serve hot.
• If baking chicken, marinate for 45 minutes and bake at 200° c for 20 minutes.