Chicken Drumstick Fry With Gravy

4 from 2 votes

Coming to this chicken recipe, I could say that th...i
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4


  • Chicken Drumsticks - 4 nos
  • Ginger-garlic paste – 3 tbsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Black pepper powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Oil – 1 tbsp
  • cloves – 4 nos
  • Cardamom – 2 nos
  • Onions – 2 nos medium sized
  • Tomato – 1 no medium sized
  • Curry leaves – two strings
  • Salt


  • Clean the drumsticks, and make two to three slits on it.
  • In a mixing bowl, take ginger-garlic paste, red chili powder, coriander powder, black pepper powder, turmeric powder, salt and mix them all together.
  • Marinade the chicken pieces in this masala by rubbing it gently on the chicken.
  • Peel and thinly slice the onions. Finely chop the tomatoes.
  • In a heavy bottomed kadai, heat oil and add the cardamom, cloves and cinnamon stick.
  • When the spices are heated, add in the onions and curry leaves. Fry till they onions becomes transparent.
  • Add in the tomato pieces and cook them till they become mushy. Add in the chicken pieces along with the marinade. Fry it for a while.
  • Pour in a cup of water and cover with a lid. Keep heavy weight on the top of the lid.
  • Cook on medium heat till the chicken pieces are cooked. Remove the lid when the chicken pieces are cooked.
  • Cook on medium heat till the gravy thickens. Once the gravy is thickened, remove most of the gravy.
  • Cook the chicken with the leftover gravy, till the gravy dries and the chicken pieces are slightly browned.
  • Keep on turning the chicken pieces continuously, be sure that the chicken pieces should not be separated.
  • To Serve: Serve the chicken pieces with the preserved gravy or pour the gravy along with the chicken and serve hot.

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4 from 2 votes

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