Serving size :4
Total preparation time : 4-8 hours for marination,
Cooking time : 10 mins
Ingredients :
For the marination
8 skinless chicken drumsticks
2 tbsp sour cream
1 tbspn yogurt
1 tspn salt
1 tspn oil
1/2 tspn turmeric
1 tspn paprika
1 tspn tandoori chicken masala
1 tbspn dried kasoori methi leaves
1 tspn home made extra spicy garam masala
1 tspn roasted cumin and coriander powder
For the gravy :
1 tbspn ghee
1 bay leaf
3 black pepper corns
2 cloves
1 inch cinnamon
1 star anise
2 red chilies (bedagi chilies)
1 black cardamom
7 garlic cloves, minced
1 inch freshly grated ginger
1/2 can coconut milk
For garnish :
2 tbspn finely chopped coriander leaves
Method :
Heat ghee in a large saucepan on medium heat. Once the oil is hot, add the whole spices one by one and saute till brown. Add the ginger and garlic and saute for 1 min. Now add the marinated chicken along with the residual marinade paste and cook covered for 5 mins on low - medium heat. Once the drumsticks are cooked, add the coconut milk along with more salt if required. Cook covered for another 3 mins on medium heat and bring the curry to a boil. Turn off the heat and serve hot garnished with coriander leaves. Best served with roti/naan or rice.
Tip :
Add more sour cream and less yogurt for a creamy mild spicy gravy.
The coconut milk should be thick and not watery.
Cooking in ghee along with the whole spices adds to the flavor for this recipe.
Note that this recipe doesn't use onion and tomato and thus is quick to prepare and ready in minutes if you already have the chicken marinated.
You could also use boneless chicken thigh pieces or chicken breasts with rib meat instead of drumsticks.
