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 recipe adapts to a gas stove to achieve similarly delicious results. I tried making Chicken Banjara with chicken drumsticks, and they were a hit, garnering...
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Wash the chicken drumsticks, pat dry, and make slits on them.
Combine chicken drumsticks, ginger garlic paste, lemon juice, and salt in a bowl. Mix thoroughly.
Set aside for 30 minutes, allowing the flavors to infuse.
Heat mustard oil in a pan over medium-high heat.
Add gram flour and stir continuously until it loses its raw aroma and turns golden brown. Remove from heat and let cool.
In a separate mixing bowl, place the marinated chicken drumsticks, discarding any excess liquid.
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.
Marinate for 2-3 hours to deepen the flavors.
Heat oil in a heavy-bottomed skillet or pan over medium-high heat.
Add the chicken drumsticks and sear on all sides until golden brown.
Reduce the heat to low, cover, and cook until the chicken is fully cooked, turning occasionally to prevent burning.
Near the end of cooking, brush the drumsticks with melted butter and toss to coat evenly.
Arrange the chicken on a serving platter, sprinkle with chaat masala, and garnish with fresh coriander.
Serve hot alongside green chutney or a yogurt coriander dip of your choice.
For the best flavor infusion, marinate the chicken drumsticks overnight in the refrigerator.
Before cooking, let the marinated chicken sit at room temperature.
Adjust spices according to your taste.
Baste the chicken with a little extra butter while cooking for added flavor and a beautiful glaze.
Using tandoori masala is optional, but it enhances the taste.
How can I make Chicken Banjara drumsticks spicier or milder?
To adjust the spice level of Chicken Banjara drumsticks, you can modify the number of green chillies and black pepper used in the marinade. For a milder flavor, reduce the amount of these spices, and for a spicier kick, feel free to add more.
What is the best way to store leftover Chicken Banjara drumsticks?
To store leftover Chicken Banjara drumsticks, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3-4 days. For longer storage, consider freezing them, where they can last for up to 2-3 months. Reheat thoroughly before serving.
Can I use yogurt instead of hung curd in Chicken Banjara drumsticks?
Yes, you can use regular yogurt instead of hung curd in the Chicken Banjara recipe. Just make sure to drain excess liquid from the yogurt to achieve a similar consistency and flavor profile. This substitution will still provide the necessary tanginess and moisture to the dish.
What side dishes pair well with Chicken Banjara drumsticks?
Chicken Banjara drumsticks pair wonderfully with naan, roti, or steamed rice. You can also serve them with a fresh salad or a side of green chutney and yogurt coriander dip to balance the rich flavors of the chicken.
Is it possible to bake Chicken Banjara drumsticks instead of frying them?
Absolutely! You can bake Chicken Banjara drumsticks for a healthier option. Preheat your oven to 400°F (200°C), place the marinated drumsticks on a baking sheet, and bake for about 25-30 minutes or until fully cooked, turning halfway through for even cooking.
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