Drumstick Butter Chicken

Part of our “One Chicken, Six Meals” vid.

Done in 4 hours

Serves 1



For the marinade:

2chicken drumsticks


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.


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.

What do you think of the recipe?

Hugh Woodward

Hugh Woodward

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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