Drumstick Butter Chicken
Part of our “One Chicken, Six Meals” vid.
Done in 4 hours
Serves 1
Ingredients
For the marinade:
2chicken drumsticks
100mlyoghurt
1 tbspginger garlic paste
1 tbsptandoori masala
1 tsplime juice
For the sauce:
1 tspcumin seeds
1cinnamon stick
6 podscardamon
3 tbspveg oil
1 tbspginger garlic paste
1onion, finely chopped
1 tspground coriander
1 tspground cumin
1 tspkashmiri chilli
1/2 tspsmoked paprika
300gtinned tomatoes
to tastesea salt
100mldouble cream
2 tbspbutter
1 tbspfeungreek leaves
A classic butter chicken, but using the cheaper and underrated drumstick rather than spenny chicken breasts.
Method
Mix all of the marinade ingredients together in a bowl and set aside for at least 3 hours. When ready, grill over charcoal or under a very high heat until cooked through.
Meanwhile, make the sauce: toast the dry spices until they smell aromatic, then add the oil and cook the ginger garlic paste. Add the onion and cook for 10 or so minutes, then add the ground spices and cook out for another 3 minutes. Add the tomatoes and cook over a low heat for another 10 or so mins, check the seasoning, then add the drumsticks, the cream, butter and fenugreek (methi).
Finish with a drizzle of cream and sprinkle of fenugreek.
