CHICKEN DRUMSTICK FIESTA | Tasty and Crispy Chicken Drumsticks Recipe by Dr. Kaviraj Khialani…

    Dr. Kaviraj Khialani – Celebrity Master Chef.

    Chicken Drumsticks are one of those easy to use parts of a chicken which is not only healthy, easy to work with and also offers a good combination of eye appeal and taste factor when done well and served appropriately at the right temperatures with suitable accompaniments.

    Drumsticks have been used in a number of ways in many cuisines around the world and have had a good amount of fan following and is popular with kids as well.

    From snacks starting with a good marination and tandoori method of cooking to baking, roasting, grilling, pan frying and deep frying are commonly found it also goes well in main courses in gravy forms, combining them with rice in the form of a pulao or biryani etc also works well.

    “Chicken Drumsticks are great to work with, including them in a number of menu categories with a touch of creative angles attached fusing global cuisines and it leaves behind a true sense of satisfaction on the Palate”- Chef Kaviraj Khialani.

    Here are a three ways to use chicken drumsticks in our kitchens and to relish the flavor with a touch of finesse attached.

    Recipe-1] LABABDAAR TANGI KA MAZAA

    Ingredients:

    • Chicken drumsticks – 500- 750 gms

    For the marination:

    • Oil-2 tbsp.
    • Ginger-garlic paste-1 tsp
    • Green chili paste-1 tsp
    • coriander and mint chutney- 2-3 tbsp.
    • curd-1 cup, thick and beaten up
    • salt to taste
    • garam masala powder-1/2 tsp
    • coriander powder-1 tsp
    • cumin powder-1/2 tsp
    • lime juice-2-3 tsp
    • chaat masala-1/2 tsp

    to serve with: assorted chutneys/ dips/ sauces as desired/ add lime slices and onion rings or laccha pyaaz on the side as well.

    Method:

    1. Prepare the chicken drumsticks, clean them, wash and using a sharp knife cut up a few slits into the drumstick flesh in order to have
      the marination seep inside.
    2. In a mixing bowl, combine all the ingredients for the marination and mix well, apply it on the chicken drumsticks and mix well. Keep
      covered in the fridge for 2-3 hours.
    3. Heat up a tandoor/ oven at around 200 degrees celsius and skewer the drumsticks on it and apply any leftover marination on the
      top and place it on the trays for oven roast cooking method.
    4. Once the drumsticks start to cook in the oven roast method which will take around 30-45 mins, we can brush up some more oil or the
      remaining marination as well to keep it moist during cooking.
    5. As it gets done and ready, we remove the drumsticks from the skewers or seek if used and place them on a serving plate/platter sprinkle chaat masala on top and accompany it with the chutneys/lime and onions and serve it hot. The same recipe can be made with a tandoori marination/ turmeric and red chili paste marination etc.

    Chefs variations: try the same recipe with paneer/ tofu, mushrooms, baby potatoes etc as well and enjoy it with minted mayonnaise/ schezuan tamarind dip!

    Recipe-2] SOFIYANI MURGH TANGDI WALE CHAWAL

    Ingredients:

    • Chicken drumsticks- 500-750 gms
    • Basmati rice- 2 and a half cups, boiled and cooled
    • Oil-2-3 tsp
    • Ghee-2-3 tsp
    • Bay leaf-2-3 no
    • Black peppercorns- 4-5 no
    • Cinnamon stick- 1 -inch piece
    • Cloves- 3-5 no
    • Onions chopped-1 cup
    • Ginger-garlic-chili paste- 2 tsp
    • Tomatoes-2 small, chopped
    • Curd-1 cup, thick and beaten
    • Salt to taste
    • Turmeric powder-1/2 tsp
    • Red chili powder-1/2 tsp
    • Coriander powder-1/2 tsp
    • Cumin powder-1/2 tsp
    • Garam masala powder-1/2 tsp
    • Mint and coriander leaves-1 cup mix
    • Rose water-2-3 tsp
    • Saffron milk solution-2-3 tsp
    • Brown fried onions-1/2 cup
    • Fried cashews and raisins-2-3 tbsp.
    • Fried potato cubes-1 cup

    Method:

    1. Prepare all the ingredients for the dumdaar tangdi biryani.
    2. Clean, wash and slit up the chicken drumsticks a little just to allow the marination and masala flavors to seep well inside.
    3. In a mixing bowl, combine together the chicken drumsticks with a little salt, curd, lime juice, garam masala powder and mix well, keep covered in the refrigerator for 1-2 hours.
    4. Meantime start with the masala, heat oil and ghee in a degchi add in the whole spices and onions, start browning them, add a little water as needed to prevent burning.
    5. Now add in the ginger-garlic- chili paste and cook for -1-2 mins, also add in the tomatoes, salt, all powdered spices and curd, mix well and bhunao well for 2-3 mins. Add in the marinated chicken drumsticks and saute with the masala for 2-3 mins. Cover, simmer and cook for 15-20 mins.
    6. Place the boiled rice and fried potatoes on top of the almost ready chicken in the degchi and top it with all the garnishes for biryani and finally top with coriander, mint, fried onions, nuts, saffron milk mixture, rose water and cover the degchi with a tight fitting lid, seal

    the edges with dough and allow to place for dum around 18-25 mins, open and serve hot with bowl of raita, papad, lime and onion slices.

    Chefs variations: try the same recipe with mix veg options, use soya chunks and keema as well with potatoes in the same recipe for the veg version of the biryani.

    Recipe-3] TANTALISING CHICKEN DRUMSTICKS.

    Ingredients :

    • Chicken drumsticks- 500-750 gms

    For the marination:

    • Oil-2-3 tsp
    • Ghee-2 tsp
    • Lime juice- 2-3 tbsp.
    • Ginger-garlic paste-1 tsp
    • Salt-1/2 tsp
    • Curd-1 cup, thick and beaten
    • Cream-2 tsp
    • Dry roast and powder the following:
    • Peppercorns- 4-5 no
    • Cinnamon stick-1inch piece
    • Cloves- 3-4 no
    • Dry red chilies- 4-5 no
    • Black cardamom-1-2 no
    • Green cardamom-2-3 no
    • Ajwain-1/2 tsp
    • Fennel-1/2 tsp
    • White sesame seeds-1 tsp
    • Additional ingredients:
    • Oil-2-3 tsp
    • Ghee-2-3 tsp
    • Onion rings-1 cup
    • Shredded white cabbage-1 cup
    • Coriander leaves-2-3 tbsp. chopped
    • Garam masala -1/2 tsp
    • Chaat masala-1/2 tsp

    to serve with: assorted chutneys/ dips/ sauces as desired/ add lime slices and onion rings or laccha pyaaz on the side as well.

    Method:

    1. Prepare the chicken drumsticks, clean, wash and make a few slits on them to have the marination go deeper for better taste.
    2. Using a tava, dry roast all the spices as listed for 2-3 mins, and cool them completely. Using a chutney grinder, process them to a powder without using any water etc.
    3. In a mixing bowl, combine together the oil, ghee, beaten up curd and cream add in the chicken drumsticks, the prepared spice masala mixture, salt, ginger-garlic paste, lime juice, mix well and keep aside for 1 hour in the fridge.
    4. Using a non-stick pan or an oven tray place the marinated chicken drumsticks evenly spread out and allow to cook with a lid over on a medium to low flame for 18-20 mins, keep turning it occasionally to ensure proper cooking.
    5. Once the chicken is done, turn off the flame and get ready for the presentation of the same. Lastly heat oil and ghee in a pan add in the onions and cabbage, garam masala, chaat masala and coriander leaves and cook for 2-3 mins, turn off and serve it with the chicken drumsticks, a green chutney, lime and onion rings etc. Chefs variations: try the same recipe with chicken liver for a snack, baby potatoes, sweet potatoes, cauliflower and broccoli roast, paneer cubes, chicken sausages etc as well.

    Recipe-4] MULTANI MURGH MASALA

    Ingredients:

    • Chicken drumsticks- 12-15 no

    For the marination:

    • Oil- 2 tbsp.
    • Ginger-garlic paste- 2 tsp
    • Salt to taste
    • Turmeric powder-1/2 tsp
    • Curd-1 cup
    • Kasoori methi- 1 tsp
    • For the masala paste:
    • Ghee- 2-3 tsp
    • Onions- 2 cups sliced, golden fried, paste
    • Ginger-1-inch piece
    • Red chilies-3-4 no
    • Cinnamon stick- 1-inch piece
    • Black cardamom- 1-2 no
    • Green cardamom- 2-3 no
    • Water-1/2 cup
    • Tomato puree-1/4 cup
    • Garam masala powder-1/2 tsp
    • Chicken stock- 2 cups
    • Cashew paste-2-3 tsp
    • Coriander powder- 2-3 tbsp.
    • Rose water- 2-3 tsp

    Method:

    1. Prepare the chicken drumsticks, clean, wash and score/ make a few slits on them in order to allow the marination into the
      drumsticks.
    2. In a mixing bowl, combine together all the ingredients and place the drumsticks in it and keep aside for 20 mins.
    3. In the meantime, using the food processor jar, combine together all the masalas with a little water and add in the golden fried onions and puree/combine to a paste. Remove and keep aside.
    4. Heat ghee/ oil in a pan add in the marinated chicken drumsticks, saute for 2-3 mins, add in the blended paste, tomato puree, salt to
      taste and saute/bhunofy for 2-3 mins.
    5. Add in the chicken stock/ water and simmer, cook for 12-16 mins and stir occasionally check for doneness and add in fresh coriander leaves and serve hot with phulkas, rotis, parathas. Chefs variations: try doing baby potatoes, marinated paneer and capsicum cubes, soya chunks, assorted mix veggies as well in the same masala and serve it with laccha parathas etc.

    Recipe-5] KHURCHAN WALA TANGDI PULAO

    Ingredients:

    • Basmati rice- 2 cups, boiled
    • Salt to taste
    • Chicken drumsticks- 12-15 no
    • For the marination:
    • Curd- 2 cups, beaten
    • Fresh cream-2 -3 tbsp.
    • Cashew paste- 2-3 tsp
    • Kasoori methi- 1-2 tsp
    • Saffron- 1 gm
    • Milk-1/2 cup
    • Ginger-garlic paste-1-2 tsp
    • Lime juice- 2-3 tbsp.
    • For the layering of the pulao:
    • Ghee- ½ cup
    • Golden fried onions- 2 cups
    • Rose water-2-3 tbsp.
    • Kewra water-1-2 tsp
    • Mint leaves- ½ cup
    • Coriander leaves-1/2 cup
    • Raisins- 2-3 tsp
    • Cashews- 8-10 no
    • Slivered almonds- 2-3 tbsp.
    • Dates- ½ cup sliced
    • Apricots- 5-9 no sliced

    Method:

    1. Prepare all the ingredients for the pulao as per the recipe list.
    2. Marinate the chicken drumsticks as per the ingredients listed above and keep aside for 30-45 mins.
    3. In the meantime prepare a thick bottomed pan/ degchi to layer the pulao further.
    4. In the degchi, place a few tsp of ghee and add in the marinated chicken drumsticks and saute for 2-3 mins, add a little water/ chicken stock and cover and cook the chicken pieces for 12-15 mins.
    5. Remove the chicken pieces and now place the cooked basmati rice at the base of the degchi along with the remains/gravy/ liquid from the cooked chicken pieces, place the other ingredients and layer up the nuts, chicken pieces, sprinkle rose water and kewra water etc and cover with a tight fitting lid and cook the pulao in dum for 20-25 mins.
    6. Remove and serve the piping hot chicken drumstick pulao with boondi raita/ papad/ pickle etc. Chefs variations: try the same pulao with chicken thighs/ mutton with bones/ lamb chops / assorted mixed veggies etc and serve the rice delicacy with choice of raitas/ papad and pickles to go along.

    Recipe-6] METHI AUR DAHI WALI TANGDI

    Ingredients:

    • Chicken drumsticks- 12-15 no

    For the marination:

    • Salt to taste
    • Garlic paste- 2 tsp
    • Green chili paste-2 tsp
    • Ghee-2 tsp
    • Curd- 1 cup beaten
    • Turmeric powder-1/2 tsp
    • Garam masala powder- ½ tsp
    • For the methi masala:
    • Ghee- 2 tsp
    • Oil-1 tsp
    • Chopped garlic- 2 tsp
    • Chopped ginger-1 tsp
    • Chopped green chilies- 2 tsp
    • Tomato puree-1/2 cup
    • Salt to taste
    • Kashmiri red chili powder-1/2 tsp
    • Cumin powder-1/2 tsp
    • Coriander powder-2 tsp
    • Water-1/2 cup
    • Fresh methi leaves- 2 cups, cleaned, washed, roughly cut
    • Fresh coriander leaves- 2 cups, cleaned, washed, roughly cut
    • Fried red chilies- 2-3 no for garnish.

    Method:

    1. Prepare the chicken drumsticks, clean, wash them, pat dry and score them/slit them a little.
    2. In a mixing bowl, combine together the ingredients for the marination and mix them in well and keep aside for 20-25 mins.
    3. To prepare the methi masala, start up with ghee and oil in a pan, add in the ginger-garlic- chilies and saute for a few seconds. Add in the fresh methi and coriander leaves, tomato puree, salt and all powdered spices.
    4. Add in the marinated chicken drumsticks and bhunao the mixture in the pan and add a little water, simmer and cover, cook the chicken in the methi masala for 15-20 mins. I prefer to add a few potatoes as well into the same with chicken for more taste.
    5. Check for seasonings and texture of the masala/gravy as desired and serve hot garnished with fried red chilies, serve this with hot chapattis, puries, kali mirch wala parathas, red chili rotis etc. Chefs variations: try the same recipe with boneless chunky fish fillets/ cubes of fish like ghol/ Bassa fish fillets etc. paneer and potatoes too turn out well in this masala. Methi works well with garlic and tomatoes, to adjust the bitterness add in a pinch of sugar in the recipe while cooking.

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