Easy Chicken Drumstick Curry, Dhaba-Style Masala
Skinless drumsticks simmered in a rustic onion-tomato masala with whole spices. Dhaba-style flavour, easy method.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Make two cuts in each drumstick so the masala goes in.
- 02Brown the onions
Heat the oil. Add cumin and bay leaf, then the onions. Fry until deep golden. Add the ginger-garlic paste.
- 03Cook the tomatoes
Add the tomatoes and spices. Cook for 8 minutes until the oil separates.
- 04Add the drumsticks
Add the drumsticks and salt. Cook on high for 6 minutes.
- 05Simmer
Add the water. Cover and cook for 20 to 25 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Finish
Stir in the garam masala and coriander. Serve with roti.
Questions
Can I add potatoes?+
Yes. Add two cubed potatoes with the water.
How do I thicken the gravy?+
Uncover and cook on high for 4 to 5 minutes at the end.