Chicken Drumstick recipes Indian
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Indian Style Fried Chicken Drumsticks | Easy Indian Chicken Fry Recipe
Ingredients
- Chicken drumsticks – 6
- Water – 1 liter or more, at room temperature
- Salt – 1 tbsp
- Ginger paste – 1 & ½ tbsp
- Garlic paste – 2 tbsp
- Salt – 1 tsp or as per taste
- Lemon – 1
- Red chili powder – 1 tsp
- Coriander powder – 1 tbsp
- Cumin powder – 1 tsp
- Kashmiri red chili powder – 3 tsp
- Black pepper powder – ½ tsp or more as per taste
- Garam masala – ½ tsp
- Kasoori methi – 1 tsp
- Hung curd – 2 tbsp
- Egg – 1
- Corn flour – ¼ cup
- Maida/all-purpose flour – ⅛ cup
- Oil for deep frying
Instructions
- Wash and pat dry the chicken drumsticks. then using a sharp knife, make multiple deep gashes on the meaty portion of the drumsticks. Now they are ready for the brining.
- For brining, take enough water in a large bowl so that all chicken pieces remain inside the water. Then add 1 tablespoon of salt to it and all the drumsticks into the bowl. Leave the bowl inside refrigerator for couple of hours. If you are in real rush, you can skip this step.
- Once the brining is done, take the chicken pieces out from salted water and wash them thoroughly to remove excess salt. Discard the brining water.
- Then put the drumsticks in a clean large bowl and add the ingredients listed under first marinate – ginger & garlic paste, salt and juice of one lemon. Massage them well into the cuts of each drumstick and cover & leave them for 30 minutes to 1 hour.
- After about 1 hour or so, it’s time to do the second marination of chicken. Add all the ingredients listed under second marinate to the chicken pieces which are already coated with ginger-garlic paste and salt.
- Massage all the spice powders, curd and flours all over the chicken covering all cuts as deeply as possible. This will ensure most flavorful and succulent chicken at the end. Leave the final marinated chicken for 30 minutes to rest so that the drumsticks could absorb as much flavors as possible.
- Take a deep pot for deep frying the chicken and add enough oil for frying. Let the oil become hot.
- Once the oil is hot, reduce temperature to low and drop the chicken drumstick one at a time into the hot oil. Let as much marinate as possible cling to the chicken. If it starts to splatter, cover and let the chicken fry on medium-low heat for 6 to 8 minutes.
- After about 8 minutes, uncover the pan and flip the chicken for even cooking. Let the other side cook for 6 to 8 minutes more. Then take them out and put on a plate.
- Now crank up the heat and let the oil become super-hot. Once the oil is very hot, reduce the heat to medium and return the fried chicken drumsticks to the hot oil and let them fry just for 1 more minute. This second fry will make the outer coating of the chicken super crispy while retaining the succulent juicy meat inside.
- Finally take the Indian style fried chicken out from the hot oil after 1 minutes and let them cool down a bit before serving.
- Sprinkle some chat masala on top and serve the delicious Indian style fried chicken with mint chutney and onion rings on the side. Enjoy!
Indian Classics – Tandoori Chicken (Tandoori Spiced Chicken Drumsticks)
In South Africa,the days are warming up and we are almost dealing with warmer days of spring. If you celebrate everything with food, our Indian Tandoori Chicken Curry is perfect for any occasion. It takes a bit of preparation but it is well worth the effort. A deliciously spicy Indian curry is not only comforting but is a great way to expand your cooking skills and show your family love with food.
Tandoori chicken is traditionally cooked in a clay oven but here, your stove will do with a nice heavy pot to braise your chicken. Brazing just means cooking your food in liquid like a stew.
This process helps deepen all of the delicious spicy flavours which will soothe your soul and fill your home with amazing aromas. Like many curries and stews, this dish is just as good, if not better, when you serve it the next day with your favourite curry sides.
Indian Tandoori Chicken Curry is a classic dish which brings comfort to your heart with every bite.
Ingredients
- 6chicken drumsticks (ideally skin on)
- 2Tbsp. oil (unscented)
- 1/2cup plain yogurt
- 4Tbsp. tandoori masala (try my homemade tandoori masala spice mix)
- 1tsp. chilli powder (Kashmiri, optional)
- 1Tbsp. oil (unscented)
- 1clove garlic (crushed)
- 1/2inch ginger (piece of, grated)
- 1tsp. garam masala (homemade is delicious)
- 1/2lemon
- salt (to taste)
- lemon slices
- chutney
- raita
METHOD – MARINADE
- Take your slices of chicken and now cut them into cubes. Cut them down the middle and then start slicing them into big cubes.
- Rinse your chicken and then add lemon juice, tumeric powder, a tablespoon of tandoori chicken spice and two tablespoons of your chilli powder into a dish.
- Allow it to rest in the fridge for approximately five minutes while you prepare your sides or continue with what you need to do.
- After the chicken has been left to rest in the fridge, start prepping to braise your food. Start by heating oil in your pot, then go onto adding in your onions on a medium heat, as this is browning add your methi (fenugreek) seeds, tomatoes, dried bay leaves, curry leaves and one tablespoon of chilli powder (if you want to reduce spice you can leave out adding the chilli powder in the pot).
- Remove the marinated chicken out of the fridge and add it into the pot – Our suggestion is to keep the stove on medium heat as you don’t want the spices to have a burnt taste. Add in your chicken and stir, then add in your water.
- Stir the chicken again add the ginger and garlic. Allow it to simmer for approximately five minutes, and then add the milk.
- Close the lid completely and allow it to cook, giving it a stir every now and then. Simmer until chicken is cooked properly.
- Garnish with coriander and serve with sides.
Which wine goes well with tandoori chicken?
The dish is medium hot, spicy, succulent. We choose a fruity, fresh, round wine, with soft tannins: the Montepulciano Cerasuolo from the Praesidium winery is the perfect wine. But let’s not forget a fresh and ductile wine like the Lacrima di Morro.
Which cocktail goes well with tandoori chicken?
Let’s pair the Margarita. Thanks to its refreshing mix of lime and tequila, the Margarita is the ideal cocktail to put out any fire in the bud and prepare for the next bite. If you can tame Mexican spiciness, Indian spiciness is child’s play.
Indian Spiced Chicken Drumsticks
I marinated these overnight and broiled them the next day until all nice and golden on all sides.Drumsticks are the perfect finger foods for a picnic and are adored by adults and kids alike!Pack it with some salad or grill them right in the picnic area if you have the facility and you’ve got a great picnic dish that couldn’t be any easier!
Ingredients
- 3lb. chicken drumsticks (roughly 12)
- 1tsp. garlic powder
- 1tsp. cumin
- 1tsp. ginger
- 1tsp. turmeric
- 1/2tsp. salt
- 1/4tsp. ground cloves
- 1/4tsp. ground fennel
- 1Tbsp. olive oil
Instructions
- In a pan toast all the spices on low heat until aromatic making sure to not burn it.
- Transfer into a spice grinder and coarse grind the spices.
- In a ziplock bag mix all the marinade ingredients except oil and keep it in the fridge for a few hours or overnight.
- When ready arrange on a greased foil lined baking sheet, drizzle oil all over and broil until all golden turning the drumsticks every now and then to develop color on all sides.
- Brush the sides with the remaining marinade to keep them moist and flavorful.
- Sprinkle some lemon juice and chaat masala all over and serve warm!
Chicken Drumsticks with Indian Masala
Chicken Drumsticks with Indian Masala is a delicious starter where chicken legs are fried in a flour batter with garam masala. Fried Chicken Drumsticks goes well as a starter or as a side with with pulao or Chinese-style rice.
Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala
Ingredients
- 12 chicken drumsticks
- 4 tsp. crushed garlic
- 2 tsp. grated ginger
- 4 cloves
- 4 black peppercorns
- 1 inch cinnamon stick
- 3 cardamom pods
- 1 tsp. cumin seeds
- 1 tsp. turmeric powder
- 1 tsp. chilli powder
- 2 tsp salt, or as per taste
- 500 ml. water
- For the coating: 150 gm. plain flour (more, if required)
- 1 tsp. garam masala
- ¼ tsp. turmeric powder
- ½ tsp. chili powder
- ½ tsp. salt
- 3 eggs
- Oil for deep frying
How to Make Chicken Drumsticks with Indian Masala
- 1. Put the chicken drumsticks in a large saucepan with all the ingredients (except the batter mixture), bring to the boil, cover and simmer for 40 mins.
- 2. For the coating: Mix the plain flour with the garam masala, turmeric powder, chili powder and salt in a deep bowl.
- 3. Whisk the eggs in a separate bowl.
- 4. Heat the oil in a large saucepan, coat the chicken drumsticks with the whisked egg, dip into the flour mixture and deep fry until golden brown.
- 5. Drain on kitchen paper towels.
- 6. Serve hot with pulao or Chinese style rice.
