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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat the chicken drumsticks dry with a paper towel and make deep slits across the thickest parts of the meat.
Put the chicken drumsticks in a mixing bowl and add the lemon juice, ginger-garlic paste, Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, and salt.
Rub the marinade well into the cuts. Cover and let it sit for at least 30 minutes (or overnight in the refrigerator for maximum flavour).
Heat the mustard oil in a heavy-bottomed pan or kadhai until it just starts to smoke.
Reduce the heat and add the cinnamon, cloves, black cardamom, green cardamom, mace, star anise, black peppercorns, dried red chillies, and bay leaf. Stir for 30–40 seconds until fragrant.
Add the remaining 1/2 tbsp ginger-garlic paste and stir for a few seconds.
Add the finely chopped onions to the pan. Cook over medium heat, stirring regularly, until they turn golden brown.
Add the marinated chicken and stir-fry for 2-3 minutes to coat it in the spices.
Pour in 1/2 cup of hot water, stir, and cover the pan with a lid. Cook over low-medium heat for 15–20 minutes, stirring once or twice, until the chicken is mostly cooked through.
Turn the heat down to low. Slowly pour in the whisked curd, stirring continuously to prevent curdling.
Add the chaat masala, crushed kasuri methi and green chillies, if using and mix well.
Cover the pan and simmer over low heat for another 5 minutes for the flavours to blend.
Turn off the heat and let the dish sit covered for a few minutes before serving—this allows the oils to separate on top.
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Slitting the drumsticks allows the marinade to penetrate deeply, making the chicken more flavourful and juicy.
You can use curry-cut chicken pieces (500g) instead of chicken drumsticks.
You can easily use regular green chillies instead of the big ones—just adjust the quantity to your taste.
Can I marinate the chicken overnight?
Yes, marinating overnight in the refrigerator will enhance the flavour.
What can I serve with Chatpata Chicken Drumsticks?
Serve with naan, tandoori roti, lachha paratha, or jeera rice.
Can I use regular oil instead of mustard oil?
Yes, but mustard oil adds a distinct flavour to the dish.
How do I prevent the curd from curdling?
Stir continuously while adding the curd over low heat to prevent curdling.
Is it necessary to use all the whole spices?
Using all the spices enhances the aroma and flavour, but you can adjust based on availability.
