Meal For Guests | Non Veg Thali Recipes | Chicken Starter | Mini Thali By Smita Deo | Get Curried

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper blend

White pepper provides a milder flavor.

ginger-garlic paste

🥗Healthier: fresh ginger and garlic

💰Cheaper: powdered ginger and garlic

Fresh provides better flavor.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is often more accessible.

Make insertions in the chicken drumsticks for marinade absorption.

Prepare the marinade with ginger paste, garlic paste, lemon juice, cardamom powder, cinnamon powder, nutmeg powder, star anise powder, red chili powder, and salt.

Mix the marinade well and coat the drumsticks thoroughly.

Marinate the chicken drumsticks for at least 45 minutes.

Heat 2 tablespoons of ghee on a tava or pan.

Fry the marinated chicken drumsticks until crisp and done, flipping them after 5 minutes and covering to cook for an additional 5-7 minutes.

Check the chicken to ensure it does not burn.

For a smoky flavor, burn a coal, place it in a katori, pour ghee over it, and cover it to infuse the chicken with smoke.

In a separate pan, heat 2 tablespoons of ghee and fry 5 chopped cloves of garlic until golden.

Add cumin powder and coriander seed powder to the garlic.

Prepare almond paste from 10 soaked almonds and add it to the pan, sautéing for a minute.

Whisk in 1/2 cup of yogurt and add chili powder, stirring until the oil separates.

Add 1/4 cup of water, salt, coarsely ground black pepper, rose water, kasoori methi, dry mint leaves, and green coriander, mixing well.

Toss the smoked chicken in the gravy and cook for 3-4 minutes.

Remove the chicken to a serving platter and add 2 tablespoons of cream to the gravy, mixing well.

Add 1/4 cup of water to the gravy and scrape off any masala stuck to the pan.

Pour the sauce over the chicken drumsticks and garnish with fresh coriander and sliced onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens