Jul 1, 2013

Chicken Drumsticks Pepper Fry

Indian chicken dishes is vast and it has innumerable recipes. I am inspired with Chetinad cuisine because of the wide range of spices used in thier cuisine. And the recipe chicken Chetinad has influenced me to create this recipe.

In this recipe, chicken is slow cooked in a heavy bottom vessel until onions melts down to form thick gravy. Chicken drumsticks are braised with freshly made spice rub. Meat is kept moist, juice and tender. This spice rub is made with roasted coriander seeds, mustard seeds, pepper corns, cumin seeds, cinnamon, cardamom and cloves. 


12 Chicken drumsticks
1 pod Garlic, peeled and crushed
4 Green chilies, finely chopped
2 medium sized onions, thinly sliced
1/2 tsp Turmeric powder
4 tsp Oil

For spice rub
2 tsp Coriander seeds
1 tsp Cumin seeds
2 tsp pepper corns
2 sticks of Cinnamon
4 Cloves
2 Cardamom pods
1/4 tsp Fenugreek seeds


  • In a heavy bottom vessel, roast all the ingredients together in low heat. After it has cooled, grind it into smooth powder

  • In the same vessel, heat oil, add garlic, green chilies and onions.Fry until onions are transparent  Then add turmeric powder

  • Add chicken drumsticks. And cook in medium flame for 15 to 20 minutes

  • Now add spice powder and adjust salt as per taste. In low- medium heat setting, cook chicken for another 20 to 30 minutes until chicken is completely cooked and gravy thickens up

  • Serve hot with steamed rice

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