Indian Style Chicken Drumstick Curry -Best Chicken Leg Recipe

Chicken Drumstick Curry

Sunday doesn’t feel like Sunday if there’s no Chicken involved, I mean – cooked at home, duh!Typical non-vegetarian’s. So on Saturday night when mom asked me what she should be cooking on this Sunday except for the usual, I instantly demanded her to make chicken thigh leg curry or in better words “Chicken Drumstick Curry”, sounds better, isn’t it? So, a Chicken Drumstick is the lower part of the chicken leg, very succulent similar to the chicken breast and curry is an Indian style recipe where we cook the chicken with all the easily available Indian spices at home.

So, if you google this particular recipe on the internet, few things will happen first, your stomach will start rumbling looking at all the juicy chicken curry pictures and second, if you’re an amature chef then you will be worried on how to cook this scrumptious dish after all! But fear not, because I am going to share my moms simplest and easiest Indian style Chicken Drumstick Curry recipe here with you straight from the horses mouth.*wink wink*. This recipe is very simple to cook unlike the other chicken dishes, also very rich with healthy nutrients.

Chicken Drumstick Curry with Rice and Salads

Main Ingredients:

Ingredients	Quantity
Chicken Drumstick (I definitely suggest skinless chicken legs)	500 gm
Whole Cumin Seeds	1 tsp
Cinnamon	1 small piece
Ground Cloves	5-6
Ground Black Pepper	15
Green Cardamon	2
Black Cardamon	1
Dried Fenugreek (Kasoori Methi)	1 tsp
Dried Red Kashmiri Chili	1
Bay Leaf	1
Chopped Onions (large size)	3
Chopped Tomato (large size)	1
Curd	5 tbsp
Ginger Paste	1/2 tbsp
Garlic Paste	1/2 tbsp
Turmeric Powder	1 tbsp
Red Chili Powder	1 tsp
Coriander Powder	1 tsp
Green Chili Paste (Optional)	1 tsp
Garam Masala Powder (homemade)	1 tsp
Salt	To taste
Sugar	1 tsp
Cilantro	For Garnish

*tbsp – table spoon , tsp – tea spoon

Garam Masala Powder is a home made spice blend widely used in Indian cuisine. It is a mixture of ‘Bay leaf, Ground black pepper, Ground cloves, Ground cinnamon, Ground cumin and Ground cardamom’ toasted in a pan to release their aromatic flavors, then ground to a powder.

Chicken Marination Ingredients:

For Marination	Quantity
Garlic – Ginger Paste	1 tbsp
Garam Masala Powder	1 1/2 tbsp
Lemon Juice	3 tsp
Red Chili Powder (optional)	3 tsp or to taste
Turmeric Powder	1 tsp
Curd	5 tbsp
Salt	1 tsp or to taste

*Marination Ingredient*

Method to Marinate :

• Wash the chicken legs and make diagonal – incisions all over it.
• Mix all ingredients of the marinate in a bowl, add the chicken legs, mix well and refrigerate for 1-2 hour. (This makes the chicken pieces extremely soft and juicy)
• Put the chicken in the pressure cooker, cover the pressure cooker and precook on a medium flame for 1-2 whistles. When the pressure goes off, keep it aside.

Direction to Cook :

Step 1 – Heat the oil in a large pot over a medium heat. Add whole cumin seeds, ground-cloves, cinnamon, black pepper, green cardamon , black cardamon, kasoori methi, dried red kashmiri chili and bay leaf cook for 1 -2 mins. approx. ,add ginger – garlic paste in the oil cook until paste changes color and an aromatic scent reaches your nose.

Step 2 – Add finely chopped onions and stir until the onions have turned translucent for about 5 minutes over a low flame, continue cooking until they are brown for about 5 minutes more over a medium flame

Step 3 – Mix in the finely chopped tomato (puree/paste), garam masala powder, turmeric powder, green chili paste(optional), salt, sugar, red chili powder and 2-3 tbsp curd: stir the whole ingredients over a low flame, cover the pan and let it simmer for straight 5 minutes until an aromatic scent reaches your nose.

Step 4 – Lay the chicken into the sauce, mix gently to coat the legs and finally pour 1-2 cup water into the pot to make a thick gravy out of it. Cover the pan and let it simmer under a low flame until the chicken is no longer pink and properly covered with the gravy for about 20-25 minutes over a medium heat. Garnish with cilantro to serve.

The gravy and the chicken if cooked patiently, should release a very nice aromatic scent and will look exactly like the picture mentioned in here, thick and rich in it’s flavor.

It is very important to cook the gravy properly because that is what makes up the whole ‘Chicken Drumstick Curry’ so special and scrumptious. Also, do not try to serve this curry with Roti, Chapati, or Pulao Rice except for the plain Basmati Rice and Salads.

Best serve with Basmati Plain Rice and Onions/Salad

So, go ahead and try making this dish for your loved ones and share in your experience with me by using the hashtag #BonGappétit in the comment section below. I would love to read them all.

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Eid Mubarak🌙

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#BonGappétit

⭐

Rating: 1 out of 5.

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