Ingredients:
- Chicken - 250 grms (Wash and cut into small pieces)
- Onions - 3
- Ginger-garlic paste - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Green chilli - 1
- Mustaard seeds (Aavalu) - 1/4 tsp
- Curry leaves - few
- Salt - to taste
- Oil - 2 tsp
Method:
- Heat oil in a pan add mustard seeds, green chilli, curry leaves and onions. Fry well.
- Add ginger-garlic paste and fry for few minutes.
- Now add turmeri powder, red chilli powder, salt and mix well.
- Add chicken pieces and fry for 5-6 minutes so the water from chicken comes out then add 1/2 cup of water or according to gravy you need.
- Close with a lid and boil it in simmer for 10-12 minutes or till it turns soft.
- Serve hot with steamed rice, biryani, roti, chapathi or paratha.
Ingredients:
- Chicken drumsticks - 6
- Yogurt/Curd (thick) - 5 tbsp
- Ginger-garlic paste - 1 tsp
- Red chilli powder - 1/2 tsp
- Chicken tandoori masala - 1 tbsp
- Salt - to taste
- Lemon juice - 1 tsp
- Food colour - optional (Here I didn't added)
For garnishing:
- Remove the skin of the chicken drumsticks, give it a rinse and make a few slits on them.
- Mix all the ingredients except chicken drumsticks to form a smooth thick paste.
- Its very important that the marinate is thick and not runny. So even if i use thick yogurt/curd I drain yogurt/curd for some time.
- Now marinate the chicken drumsticks with the above mixture. Keep aside for 1-2 hours.
- Now preheat the oven at 250 degree C for 3 min.
- Place the marinated chicken drumsticks into a oven safe tray and roast for 10 min in the preheated oven.
- Now reduce oven temparature to 180 degrees C and further cook for 15-20 min or till completely cooked.
- Turn chicken drunsticks couple of times to ensure even cooking and colour.
- Sprinkle chicken tandoori masala and lemon juice.
- And serve with onion rings.
