1. Chicken drumsticks – 6
2. Ginger-garlic paste – 1.5 tbsp
Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1.5 tbsp
Pepper powder – 1/2 – 3/4 tsp
Coriander powder – 3/4 tsp
Cumin powder – 2 pinches (Optional)
Lemon juice – 1.5 tbsp
Home-made garam masala powder – 1 tsp (Click here for the recipe)
Fennel seeds – 3/4 tsp, crushed in a mortar and pestle
Salt – To taste
3. Curry leaves – 1 – 2 sprigs
Green chilies – 4 – 5, slit
Thinly sliced onion – 1/2 cup
Crushed garlic – 2-3
4. Oil – To deep / Shallow fry
- Combine all the ingredients numbered 2. Taste-check for salt. Rinse and pat dry the chicken drumsticks. Remove their skin and make a few slits so that the masala can penetrate inside. Make somewhat deep slits in the fleshy parts of the chicken drumsticks. Marinate them with the paste overnight or for at least 5 hrs in a refrigerator.
2. Heat oil in a heavy bottomed pan at medium heat. Fry the chicken drum sticks in 2-3 batches, turning them over a few times in between. It would take at least 20 minutes for them to get properly cooked. Try to fry them at medium heat. The masala coating would get burnt if fried at high heat, also the chicken would not get cooked inside. If you want a crispy outside, increase the heat to medium-high, after the chicken is almost cooked through and then fry for a few minutes. Drain the fried chicken pieces onto paper towels using a slotted spoon.
3. Now fry the curry leaves and green chilies, drain onto a paper towel. Fry the sliced onion and crushed garlic until golden. Drain on to a paper towel. You can also fry the left-over marinade if you want. Combine the chicken drumsticks with fried onion, garlic and curry leaves. Serve chicken fry immediately with thinly sliced onion and tomatoes mixed with a pinch of salt, lemon juice and finely chopped green chilies.