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Main Course

Chicken Drumstick Roast

Pan-fried until the edges go dark and crispy, this chicken fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.

Ingredientsfor 6 servings

12 nos Chicken legs
1 nos Onion
6 nos Garlic pods
1 tbsp Ginger — chopped
1 tbsp Chilly powder
Lime juice Juice of 1 lime
1 tsp Red food colour
1 tsp Salt
2 tbsp Oil

Preparation

Step 1
Clean the chicken legs.
Step 2
Grind together onion, garlic, ginger, chilly powder, lime juice, red food colour and salt into a paste.
Step 3
If u want, you can add some water to grind.
Step 4
Marinate the chicken pieces with this paste. Keep the marinated chicken for 3 hours.
Step 5
Heat the oil in a thick base pan.
Step 6
Put the chicken and cover it with a lid, until it cooked.
Step 7
After that take off the lid, keep it in a low flame and roast it until all the water in the chicken gone and till it become dry. Serve hot.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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Main Course

Chicken Drumstick Roast

Ingredientsfor 6 servings

12 nos Chicken legs
1 nos Onion
6 nos Garlic pods
1 tbsp Ginger — chopped
1 tbsp Chilly powder
Lime juice Juice of 1 lime
1 tsp Red food colour
1 tsp Salt
2 tbsp Oil

Preparation

Step 1
Clean the chicken legs.
Step 2
Grind together onion, garlic, ginger, chilly powder, lime juice, red food colour and salt into a paste.
Step 3
If u want, you can add some water to grind.
Step 4
Marinate the chicken pieces with this paste. Keep the marinated chicken for 3 hours.
Step 5
Heat the oil in a thick base pan.
Step 6
Put the chicken and cover it with a lid, until it cooked.
Step 7
After that take off the lid, keep it in a low flame and roast it until all the water in the chicken gone and till it become dry. Serve hot.