• 500 grams of Chicken Drumsticks (Murghi Ki Tangain)
• ½ tsp Turmeric Powder (Pisi Haldi)
• 1 tsp Ginger Paste (Pisi Adrak)
• 1 tsp Garlic Paste (Pisa Lehsan)
• 100 grams of Green Chilli Paste
• Salt (to taste)
• 50 ml of Lemon Juice (Nimbu Arkh)
• 100 ml Cooking Oil
• 1 ½ tsp Cumin Seeds (Sufaid Zeera)
• 4 Curry Leaves (Karhi Patta)
• 2 medium Onions
• 1 ½ tbsp Coriander Powder (Pisa Dhania)
• 2 tsp Crushed Pepper
• A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)

Peel onions and chop. Chop the coriander leaves.

Marinate the chicken drumsticks with turmeric, ginger paste, garlic paste, green chili paste, salt and lemon juice.

In a kadai or heavy based pot, heat the oil and add the cumin seeds.

When the cumin crackles, add in the chopped onions and saute until golden brown.

Add the curry leaves, coriander powder and crushed pepper.

Saute for 2 minutes and add in the marinated chicken.

Sear on high flame, then reduce heat and cook for another 15 minutes - stirring occasionally.

Sprinkle in the chopped coriander leaves and cook for 2 minutes.

Before serving garnish with more crushed pepper and coriander leaves.

by Pak101.com (few years ago!) / 912 views