This recipe has been adopted from the recipe-hub of one fabulous blogger with an extra-fabulous blogspot.She is none other than Radhika Vasanth of Sourashtrian Kitchen.She has a wealth of recipes and exciting events happening in her spot. The minute I saw her Madurai-style(Sourashtrian) chicken recipe with its swanky name, I wanted to try it. So try I did with variations and was I happy? Yes, overjoyed cause it turned out so well.Thanks, RV for letting me try and text it.
- Chicken Drumsticks - 10
- Red Onion - 2, large, finely diced
- Tomato - 2, medium, finely diced
- Ginger Garlic Paste - 1 1/2 tbsp
- Chilli Powder - 1 tsp or more
- Turmeric Powder - a pinch
- Olive Oil - 2 tbsp
- Salt for taste
- Cracked pepper and salt - 1 tsp, for marinating the chicken
- Mint and coriander leaves - a handful, chopped, for garnish
- Cinnamon Stick - 1/2
- Cloves - 3
- Fennel Seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Pepper corns - 2 tsp
- Coriander seeds - 1 tsp
- Put deep slits on the chicken drumsticks and smear a tsp of cracked pepper and salt. Set aside.
- Dry roast all the ingredients under "To Grind" on a low flame until it gives a nice aroma.
- Cool the roasted spices and coarsely grind in a blender.
- In a thick bottomed pan, add a tbsp of olive oil and heat until it smokes.
- Sear the chicken and brown them in batches. Set aside.
- In the same pan, add the remaining olive oil and add the diced onions.Saute it until browned.
- Add the ginger garlic paste and follow up with turmeric powder.
- Saute the mixture until the paste loses raw smell.
- Throw in the tomato, chilli powder, cracked pepper and salt.
- Sprinkle a little water and cover the pan and cook for 5 minutes until a nice gravy is formed.
- Now add the chicken, ground spices and gently mix until the chicken is well coated with the masala.
- Add a few cups of water and cook on a medium flame with the lid closed for another 30 minutes or so.
- Switch off the stove and garnish with chopped herbs.