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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Make slits in the drumsticks and season with black pepper and salt, ensuring the spices get into the slits.
Mix well and let them marinate for 15 minutes.
Heat a pan over medium heat and melt 1 tbsp butter.
Add the finely chopped garlic and sauté for a few seconds until fragrant.
Place the marinated chicken drumsticks into the pan.
Toss them well so they are completely coated in the garlic butter.
Sear the chicken for 3-4 minutes, turning occasionally, until they turn lightly golden.
Pour the whey into the pan.
Cover with a lid and simmer over low-medium heat until the chicken is fully cooked through and most of the liquid has evaporated.
Add the remaining 1 tbsp of butter and the sliced green chilli, if using.
Stir well and let it cook for one more minute to coat the chicken.
Turn off the heat, garnish with freshly chopped coriander leaves and serve hot.
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Can I use boneless chicken instead of drumsticks?
Yes, with the cooking time cut by about half. Boneless pieces dry out faster, so check early.
What can I serve this dish with?
Hot on a starter platter as finger food, or with rotis, rice or a salad for a meal.
What does whey do in this recipe?
It tenderises the chicken through mild acidity and adds a subtle tang, then reduces down into the glaze. It's doing flavour and texture work, not just providing liquid.
Can I skip the green chilli?
Yes. It's optional and adds heat rather than flavour. Leave it out for a milder version with no other changes.
How long does this recipe take to make?
Thirty minutes total — 15 minutes of seasoning and resting, 15 of cooking.
Can I make this dairy-free?
Honestly, no. Whey and butter are both dairy and both central. You could make a decent garlic chicken with stock, lemon juice and olive oil, but it isn't this recipe and won't taste like it.
What if I don't have whey?
Thin buttermilk is nearly identical. Diluted curd works — 2 tbsp whisked into 1/2 cup water. Chicken stock with a teaspoon of lemon juice is the fallback if you have neither.
How far ahead can I prepare this?
Slit and season up to 6 hours ahead and chop the garlic at the same time. Then it's a 15-minute cook, which makes it a viable last-minute starter.
Why is my glaze thin instead of glossy?
The whey hasn't reduced enough. Uncover the pan once the chicken is cooked and let it cook down before the final butter goes in.
Can I add other spices?
Paprika or Kashmiri chilli for colour, or dried oregano or thyme with the garlic butter. Adding garam masala or a curry base turns it into a different dish entirely.
