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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat dry the chicken drumsticks thoroughly and make 2–3 deep cuts into each piece down to the bone.
In a large bowl, combine the drumsticks with lemon juice, Kashmiri red chilli powder, and salt. Massage the marinade well into the cuts. Set aside for 15–20 minutes.
In a small mixing bowl, whisk the curd together with Kashmiri chilli powder, coriander powder, crushed kasuri methi, and salt. Set aside.
Heat the ghee in a wide, heavy-bottomed pan over medium-high heat. Carefully add the drumsticks in a single layer without overcrowding (sear in two batches if needed).
Sear undisturbed for a few minutes to build a golden crust.
Then flip them to sear all sides evenly.
Transfer the seared chicken to a plate.
In the same pan with the remaining hot ghee, add black cardamoms, green cardamom, and a cinnamon stick. Sauté for 30 seconds until fragrant.
Add the chopped onions and green chillies. Cook over medium-high heat for 3-4 minutes until the onions are soft and translucent.
Stir in the chopped ginger and garlic; cook for another minute until the raw aroma fades.
Turn the heat down to low. Slowly pour in the whisked yogurt mixture, stirring continuously to prevent the curd from splitting.
Simmer, stirring gently until the moisture evaporates, the sauce thickens, and the ghee begins to separate from the masala.
Return the seared drumsticks and any accumulated juices to the pan.
Toss thoroughly so the thick masala clings to every piece. Cover with a lid and cook on low heat for 12–15 minutes, turning the pieces halfway through, until the chicken is tender and fully cooked.
Uncover the pan, adjust seasoning, and sprinkle the roasted cumin powder and fresh coriander. Stir gently to combine. Turn off the heat, cover with the lid, and let the dish rest for 5 minutes for the flavours to settle.
Serve hot!
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Don't overcrowd the pan when searing drumsticks. Searing drumsticks in batches ensures they brown properly rather than steaming in their own juices.
Adjust green chillies according to your preference.
Can I use regular butter instead of desi ghee?
Yes, you can substitute regular butter, but desi ghee gives a more authentic flavor.
What if I don't have Kashmiri red chilli powder?
You can use regular red chilli powder, but adjust the quantity as it might be spicier.
How do I prevent the yogurt from splitting?
Ensure the heat is low when adding the yogurt and stir continuously.
Can I make this dish ahead of time?
Yes, you can prepare the dish a few hours in advance and reheat it gently before serving.
Is there a vegetarian alternative?
You can use paneer or tofu as a vegetarian alternative to chicken drumsticks.
