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Chicken Banjara Drumsticks recipe

Chicken Banjara Drumsticks

by Leena Kohli (@leenakohli)
Prep Time
45min
Cook Time
30min
Total Time
1hr 15min

Chicken Banjara Drumsticks is a delicious dish packed with flavour, made with a variety of spices that enhance its taste. Also known as Murg Banjara, this versatile Indian dish can be prepared as a tikka, masala, or curry. Traditionally cooked in a tandoor to impart a unique smoky flavour, this...

Ingredients

5 Servings
(1 serving = 2 drumsticks)

1st Marination

  • 10piece
    Chicken drumsticks
  • 1tbsp
    Ginger Garlic paste
  • 2tbsp
    Lemon juice
  • 1tsp
    Salt

2nd Marination

  • 2tbsp
    Mustard oil
  • 3tbsp
    Gram flour (besan)
  • 1cup
    Hung curd
  • 2tbsp
    Poppy seeds
  • 1tsp
    Cumin powder
  • 1/2tbsp
    Coriander powder
  • 1tbsp
    Tandoori masala
  • 1/2tsp
    Black salt
  • 1tsp
    Turmeric
  • 1tsp
    Black pepper powder
  • 1tsp
    Mace powder
  • 1tbsp
    Dry fenugreek leaves
  • 1in
    Ginger (finely chopped)
  • 1tbsp
    Garlic (finely chopped)
  • 3piece
    Green chillies (finely chopped)
  • Oil for shallow frying
  • 2tbsp
    melted Butter (optional)
  • 1tsp
    Chaat masala (optional)
  • Fresh Coriander for garnishing

How to make Chicken Banjara Drumsticks

First Marination

  1. Wash the chicken drumsticks, pat dry, and make slits on them.

  2. Combine chicken drumsticks, ginger garlic paste, lemon juice, and salt in a bowl. Mix thoroughly.

    Step 1.1: Combine chicken drumsticks, ginger garlic paste, lemon juice, and salt in a bowl
  3. Set aside for 30 minutes, allowing the flavors to infuse.

Second Marination

  1. Heat mustard oil in a pan over medium-high heat.

  2. Add gram flour and stir continuously until it loses its raw aroma and turns golden brown. Remove from heat and let cool.

    Step 2.1: Add gram flour and stir continuously until it loses its raw aroma and turns golden brown
    Step 2.2: Add gram flour and stir continuously until it loses its raw aroma and turns golden brown
  3. In a separate mixing bowl, place the marinated chicken drumsticks, discarding any excess liquid.

  4. Add the cooled gram flour paste, hung curd, poppy seeds, cumin powder, coriander powder, tandoori masala, black salt, turmeric, black pepper, mace, dry fenugreek leaves, chopped ginger, garlic, and green chilies to the chicken. Mix well to ensure the drumsticks are evenly coated.

    Step 2.1: Add the cooled gram flour paste, [hung curd](https://www
    Step 2.2: Add the cooled gram flour paste, [hung curd](https://www
    Step 2.3: Add the cooled gram flour paste, [hung curd](https://www
  5. Marinate for 2-3 hours to deepen the flavors.

Cooking

  1. Heat oil in a heavy-bottomed skillet or pan over medium-high heat.

  2. Add the chicken drumsticks and sear on all sides until golden brown.

    Step 3.1: Add the chicken drumsticks and sear on all sides until golden brown
  3. Reduce the heat to low, cover, and cook until the chicken is fully cooked, turning occasionally to prevent burning.

  4. Near the end of cooking, brush the drumsticks with melted butter and toss to coat evenly.

  5. Arrange the chicken on a serving platter, sprinkle with chaat masala, and garnish with fresh coriander.

    Step 3.1: Arrange the chicken on a serving platter, sprinkle with chaat masala, and garnish with fresh coriander
  6. Serve hot alongside green chutney or a yogurt coriander dip of your choice.

Tips & Tricks

  1. For the best flavor infusion, marinate the chicken drumsticks overnight in the refrigerator.

  2. Before cooking, let the marinated chicken sit at room temperature.

  3. Adjust spices according to your taste.

  4. Baste the chicken with a little extra butter while cooking for added flavor and a beautiful glaze.

  5. Using tandoori masala is optional, but it enhances the taste.

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Recipe by

Leena Kohli

(@leenakohli)

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