Masala Chicken Drumsticks Recipes

MASALA CHICKEN LEGS

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.

MASALA CHICKEN DRUMSTICKS

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.

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

EASY BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a glass baking dish with aluminum foil.
• Spread 1/4 cup of olive oil over the bottom of the prepared baking dish and line up drumsticks on top, alternating directions so that they fit. Top with 1 tablespoon of butter each, on the thick part of the chicken. Sprinkle with garlic salt, seasoned salt, salt, and pepper.
• Bake in the preheated oven for 35 minutes. Cover chicken with remaining olive oil; continue to bake until juices run clear and chicken is no longer pink in the centers, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve.