Indian-style chicken drumsticks

    (7)
    1 hour

    This Indian-style chicken and onion dish is seasoned with just the right amount of spices for a warm and flavourful meal everyone will love.


    1 person made this

    Ingredients
    Serves: 4 

    • 3 tablespoons water
    • 6 cloves garlic
    • 2 chilli peppers, stemmed
    • 1 (5cm) piece fresh ginger, peeled and thinly sliced
    • 4 tablespoons ghee (clarified butter)
    • 1kg chicken drumsticks
    • salt and freshly ground black pepper to taste
    • 1 large white onion, sliced
    • 1 tablespoon dried fenugreek leaves
    • 2 teaspoons ground coriander
    • 1 teaspoon garam masala
    • 1/2 teaspoon ground turmeric
    • 3 plum tomatoes, grated
    • 180ml milk
    • 120ml whipping cream
    • 1 tablespoon freshly chopped coriander

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Puree water, garlic, chilli peppers and ginger together in a blender or food processor until smooth.
    2. Heat ghee in a large saucepan over medium heat. Season chicken with salt and pepper. Cook chicken in hot ghee until browned, 3 to 4 minutes per side. Transfer chicken to a plate.
    3. Cook and stir garlic puree in the saucepan until golden, 2 to 3 minutes. Add onion; cook and stir until golden, 5 to 7 minutes. Add fenugreek, coriander, garam masala and turmeric to onion mixture; cook and stir until fragrant, about 1 minute.
    4. Stir tomatoes into onion mixture; cook and stir until tomatoes are lightly browned, 4 to 6 minutes. Add chicken, milk and cream; bring to the boil. Reduce heat to medium, cover saucepan, and cook until chicken thighs are cooked through, 15 to 20 minutes. Transfer chicken to a serving platter using a slotted spoon. Continue cooking sauce until slightly reduced, 5 to 7 more minutes. Stir fresh coriander into sauce and pour over chicken.
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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (4)

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    0

    This was a great dinner. The sauce is the star and was so flavorful and easy to make. We made it with chicken legs, but next time we'll just use chicken pieces. Depending on the heat level you want, you might want to dial back on the serranos. Two were perfect for us.  -  18 Jul 2017  (Review from Allrecipes US | Canada)

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    0

    This was different it had a unique taste. I will make it again thank you  -  02 Mar 2017  (Review from Allrecipes US | Canada)

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    0

    Although this dish turned out be flavorful, there were small problems that may have had more to do with my pots & pans, than the recipe. First the ghee was not what I expected. I didn't care for the smell or the taste so much. The worst part is that the chicken stuck to the pan. May have been my pot, but it doesn't seem to happen with olive or coconut oil. Second, the items in the blender were so small it was hard to get it out. Third, I've never shredded tomatoes before & it didn't go so well, so I chopped them. Finally, I think all of these problems were probably because I didn't know how to execute properly with unfamiliar ingredients & approaches. Don't know if I'll try again, but definitely will try to find a good South-Asian dish because now I've got all this ghee! Hope I didn't offend anyone, if so, I apologize.  -  16 Oct 2016  (Review from Allrecipes US | Canada)

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