Chicken drumsticks are a very popular cut of chicken because of its solid bone, high flavour and fat content, and the quick and ease with which it can be baked, grilled or fried, and served as an appetiser or a side dish to the main course. The variety of marinades you can use with different permutations and combinations of the spices, herbs and sauces makes drumsticks a favourite finger food at informal parties and gatherings when a heavy meal is not preferred. Children also love drumsticks, and this is a perfect choice for family meals. Drumsticks are irresistible when they have a crisped outside with a juicy inner meat. This recipe is very simple to make; all you need as a marinade is our masala.
What you need –
- Chicken drumsticks: 2 (You can use them with skin or skinless)
- Plain Yogurt or curd (optional): 3 tbsps
- Unsalted Butter: 20g
- Lime juice: 1 tbsp
- The Women of Goem Housewife’s BBQ masala: 2-3 tbsps
- Coriander leaves or any fresh herbs for garnish
- Salt to taste
- Frying oil
Step 1 –Clean the drumsticks, pat dry and make slits with a sharp knife. Marinate with little salt and lime juice for 15m.
Step 2 - Take 2-3 tbsps of Housewife’s BBQ masala.
Step 3 - Add the yogurt if you prefer.
Step 4 - Mix well with a little oil.
Step 5 - Marinate the drumsticks either with the curd masala mixture or just with the masala. Keep for 10-15m.
Step 6 - Heat 2 tbsps of oil in a frying pan.
Step 7 - Add the butter when the oil heats up.
Step 8 - Do not let the butter turn brown.
Step 9 - Allow the butter to dissolve fully.
Step 10 - Add the drumsticks.
Step 11 - Cook for 5-7 minutes.
Step 12 - Turn over to the other side.
Step 13 - Fry until the drumsticks are nicely browned.
Step 14 - Let it rest for a minute or two.
Step 15 - Garnish with fresh coriander leaves and serve.
NOTE: You can also air-fry the drumsticks at 200C for 20 minutes. To make them crispier, you can add 2 tsps of corn flour and half a tsp of baking soda while marinating.
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