Chicken Drumstick Fry With Gravy
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Ingredients
- 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
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Instructions
- 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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