-
500 grams of Chicken Drumsticks (Murghi Ki Tangain)
-
˝ tsp. Turmeric Powder (Pisi Haldi)
-
1 tsp. Ginger Paste (Pisi Adrak)
-
1 tsp. Garlic Paste (Pisa Lehsan)
-
100 grams of Green Chilli Paste
-
Salt (to taste)
-
50 ml of Lemon Juice (Nimbu Arkh)
-
100 ml Cooking Oil
-
1 ˝ tsp. Cumin Seeds (Sufaid Zeera)
-
4 Curry Leaves (Karhi Patta)
-
2 medium Onions
-
1 ˝ tbsp. Coriander Powder (Pisa Dhania)
-
2 tsp. Crushed Pepper
-
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)
- Peel onions and chop. Chop the coriander leaves. Marinate the chicken drumsticks with turmeric, ginger paste, garlic paste, green chilli paste, salt and lemon juice.
- In a kadai or heavy based pot, heat the oil and add the cumin seeds. When the cumin crackles, add in the chopped onions and sauté until golden brown.
- Add the curry leaves, coriander powder and crushed pepper. Sauté for 2 minutes and add in the marinated chicken.
- Sear on high flame, then reduce heat and cook for another 15 minutes - stirring occasionally.
- Sprinkle in the chopped coriander leaves and cook for 2 minutes. Before serving garnish with more crushed pepper and coriander leaves.
|
