Masala chicken drumsticks

The way masala adheres to chicken drumsticks—rich, smoky, and unabashedly bold—is seductive. It's the type of flavour that makes its presence known as soon as it touches the pan, releasing a potent blend of warmth and spice. These drumsticks are more than just food; they're an experience that leaves a lasting impression on your mouth, discolors your fingertips, and makes you want "just one more" long after you're satisfied.
With a hot edge, masala chicken drumsticks capture the essence of comfort cooking. Layers are delivered with every bite: a tinge of acidity, a slow-building heat that keeps things intriguing, and the rich earthiness of spices. They have a way of drawing everyone in, whether they are sitting on a platter in the middle of the table or sizzling right off the burner. No formalities are needed.
This is food that invites you to lean in, get messy, and savor every last bite.
Masala chicken drumsticks
The way masala adheres to chicken drumsticks—rich, smoky, and unabashedly bold—is seductive. It's the type of flavour that makes its presence known as soon as it touches the pan, releasing a potent blend of warmth and spice. These drumsticks are more than just food; they're an experience that leaves a lasting impression on your mouth, discolors your fingertips, and makes you want "just one more" long after you're satisfied.
With a hot edge, masala chicken drumsticks capture the essence of comfort cooking. Layers are delivered with every bite: a tinge of acidity, a slow-building heat that keeps things intriguing, and the rich earthiness of spices. They have a way of drawing everyone in, whether they are sitting on a platter in the middle of the table or sizzling right off the burner. No formalities are needed.
This is food that invites you to lean in, get messy, and savor every last bite.
Steps
- 1
Remove the skin from the legs and score them. Place in a large bowl.
- 2
Add the spices, ginger-garlic paste and lemon juice.
- 3
Mix to coat the chicken and marinate for 1 hour.
- 4
Heat oil over high flame and add the chicken. Fry on high heat for 5 minutes.
- 5
Add the green chillies and water. Mix well.
- 6
Cover and cook till tender.
- 7
Uncover and dry out the liquid to desired consistency.
- 8
Sprinkle cilantro and serve.
Made this recipe? Share a Cooksnap!
Let Sarvat Hanif know how it turned out.
Nothing says thank you like a photo!
Someone made your recipe and shared a Cooksnap!

Keywords
Similar Recipes
More Recipes
-

Archana Agrawal
-

Milkpowder oyster shell shaped sandesh
Barnali Debdas
-

Santy Coy
-

Pragati Hakim
-

Rose 🌹 Gulkand ShrikhandThandak Wala Meetha
Alka Bhandari
-

Nana Aliyu
-

Keshma Raichura
-

Ankita Kapil Varshney
-

Rapp Starr
-

Sanachi
-

Sienna McCarthy
-

Sanachi
-

Priyangi Pujara
-

Isabel
-

Zahra Makau
-

Monika Jain
-

Chef 's Namrata’s Fresh Rice Bowl
Namrata sarmah
-

Uzma Syed
-

Shobha Rathod
-

Street Style Vegetable Manchurian (Spicy & Saucy)
Flavour and Spice
-

Aishwarya Kitchen A









Comments