Chicken Drumsticks covered in thick gravy with a sprig of mint on the side

Pomegranate Walnut Chicken Drumsticks

by Leena Kohli (@leenakohli)
From 2 ratings
Prep Time
1hr 15min
Cook Time
Total Time
1hr 45min

Looking for a new way to spice up your winter? These Pomegranate Walnut Chicken Drumsticks are just what you need! The chicken is juicy and tender, perfect for a flavoursome dinner. The pomegranate sauce adds just the right amount of tanginess and sweetness to make this dish absolutely delicious.


4 Servings
  • 8
    Chicken Drumsticks
  • Coriander (for garnishing - optional)
  • Pomegranate Arils (for garnishing - optional)
  • Roasted Walnuts (for garnishing - optional)

For Mint Paste

  • 1/2cup
    Mint Leaves
  • 3
    Green Chillies (chopped)
  • Ginger (2 inch - finely chopped)
  • 8
    Garlic Cloves
  • 1tbsp
  • 1tbsp

For Walnut Paste

  • 1/2cup
  • 1/2tsp
  • 1/2cup
    Thick Yogurt/Curd

For Tempering

  • 2tbsp
  • 1
    Cinnamon Stick (1 inch)
  • 2
    Bay Leaves
  • 1
    Onion (medium) (ground)
  • 1tbsp
  • 1tbsp
    Coriander Powder
  • 1tsp
    Red Chilli Powder
  • 1/2tbsp
  • 3tbsp
    Kashmiri Red Chilli Powder
  • 1cup
  • 2tbsp
    Pomegranate Concentrate


For Mint Paste

  1. Make a paste of mint leaves, green chillies, ginger, garlic, oil and salt in a mixer. Keep aside for later use.

  2. Cut slits into chicken drumsticks. Wash thoroughly and pat them dry.

    Raw chicken drumsticks
  3. Add the mint paste to the drumsticks and coat them evenly. Cover and refrigerate for at least an hour. (For better results, refrigerate the marinated chicken overnight.)

    Raw chicken drumsticks with mint paste on top
    Raw chicken drumsticks mixed with green mint marinade

For Walnut Paste

  1. Place a grill pan or a shallow heavy-bottomed pan on medium flame.

  2. Add walnuts and salt and dry roast for 8-10 minutes.

    Walnuts sprinkled with salt on a grill pan
  3. Once walnuts are roasted, place them on a plate and let them cool.

  4. Transfer the walnuts in to a mixer. Add the yogurt/curd and make a smooth paste. Keep aside for later use.

  5. In the same pan, add 1tbsp oil. Once hot, add the marinated chicken and sear on high flame for 2-3 minutes. Toss the chicken and again cook for 2-3 minutes.

    Chicken drumsticks on a grill pan
  6. Lower the flame to medium and cook for 4-5 minutes.

    Chicken drumsticks with grill lines on a grill pan
  7. Turn off the flame and transfer the chicken pieces to a plate.

For Tempering

  1. In a heavy-bottom pan/karahi/handi, heat oil on medium heat and add cinnamon sticks and bay leaves and stir for a few seconds.

  2. Add chopped onions and sauté them till they are brown in colour.

    Chopped onions and spices being tempered
  3. Add 1tbsp of yogurt/curd and cook for 2 minutes while stirring constantly.

    A dollop of yogurt on chopped onions and spices
  4. Add the prepared walnut paste while continuously stirring so that the paste does not stick to the bottom of the pan.

    White liquid being poured on to chopped onions and spices in a pan.
  5. Add 0.5 cup of water (more water can be added if you require a thinner consistency of the gravy). Bring the mixture to a boil and add pomegranate concentrate.

    Pomegranate pulp pouring out of a glass bottle in a pan filled with gravy.
  6. Add salt, turmeric, red chilli powder, coriander powder, kashmiri red chilli powder and let it cook for 2-3 minutes.

  7. Add the seared chicken to the gravy and mix well. Cook for about 8-10 minutes or till the chicken is done.

    Chicken drumsticks in a thick gravy being cooked in a pan
  8. Plate the chicken drumsticks in a platter and garnish with roasted walnuts, pomegranate arils and coriander. Serve hot with roti or naan.

Tips & Tricks

  1. If mint leaves are not available, you can substitute with coriander leaves.

  2. Cutting light slits in chicken before marinating helps the flavour seep through the meat.


From 2 ratings






This recipe is the perfect blend flavor.

leenakohli's profile picture
Recipe by

Leena Kohli


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