1) 12 pcs Chicken Drumsticks
2) 1 Cup Curd
3) 1 Lemon Juice
4) 1/2 Cup coriander leaves paste
5) 1/4 Cup Spinach Paste
6) 1 Teaspoon Garam Masala
7) 2 Teaspoon Red Chilli Powder
8) 2 Tablespoon Ginger garlic paste
9) 1 Teaspoon Jeera Powder
10) 1/4 Teaspoon big elaichi Powder
11) 1 Pinch Red Color
12) 1 Ltr Water
13) 1 Teaspoon Sugar


* Warm water and add 4 Teaspoon salt and 1 Teaspoon sugar, Mix well
* Add all the chicken drumsticks for 4 – 5 hours for brining
* Brining is like a marinade which keeps chicken moist and tender
It increases the moisture holding capacity of the chicken. Salt Changes
the structure of muscle tissue in chicken which results in swelling up
and absorbtion of water and flavorings and makes chicken juicy.
* Take out all the chicken drumsticks from salted water in a bowl
* Add ingredients numbered 2 to 11 to drumsticks and mix well
* Keep it marinated overnite so that chicken absorbs all the flavours
* Next Day put everything in a wok and let it cook on simmer
* Cook till marinate gets thick and starts sticking to chicken
* At this time chicken seems to be cooked but its not
* Take it off from gas and let it cool enough to be handled
* Apply foil to drumsticks ends and arrange them on a greased tray
* Put the tray in oven for 15 mins at 180 Degrees
* When done then serve hot as snacks with ketchup and coriander chutney


  1. Sunidhi, change the font colour of your intro..background is too dark to read it. And thanks for the tip..I used to make roast and it always used to be dry!! now I kn what to do 😛

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