- 10 chicken drumsticks, skinned
- 1.5 tbsp ginger paste
- 1.5 tbsp garlic paste
- 1 tsp red chilli powder
- 1.5 tbsp coriander powder
- 1 tbsp freshly ground black pepper
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp oil
- 1/2 tsp cloves
- 4-5 cardamom pods
- 1? cinnamon stick
- 2 cups thinly sliced onions
- a bunch of curry leaves
- 1 cup diced tomato pieces
- 2 cups hot water
For the Marinade
- Clean the drumsticks, and make one or two slits on the fleshy part.
- Mix all the ingredients for the marinade in about 2 tbsp water to make a thick paste. Add the drumsticks and mix well to coat the drumsticks well with the marinade.
- In a deep pan wide enough to fit all the drumsticks without crowding, heat oil, and add the cloves, cardamom and cinnamon stick. When the spices are heated through, add the onions and curry leaves and fry till the onions start to brown.
- Add the marinated chicken pieces and mix well. Cook on high heat till the chicken pieces starts to turn white.
- Add the diced tomatoes and mix well. Cook till the tomato pieces are blended into the mixture. Add the hot water, and cover the pan with a tight fitting lid.
- Cook on medium heat for about 7-8 minutes till chicken pieces are cooked. Remove the lid and cook till the gravy is medium thick.
- Now, remove as much gravy as you can from the pan and keep aside. Increase the heat and fry the chicken pieces till the remaining gravy is completely dried out and the chicken pieces are slightly charred.
- Keep turning the chicken pieces during this process, taking care not to break the pieces while making sure the pieces are evenly coated with the spicy gravy on all sides.
- When the chicken is dry enough, reduce the heat to the lowest setting, and pour the prepared gravy over the pieces. Let the gravy heat through, if you like you can thicken down the gravy further at this point.