Origin: India

Ingredients:

1. Chicken – 4 drumsticks
2. Lemon – 1 small
3. Ginger – 5 grams
4. Garlic – 4 cloves
5. Green Chillies – 2 medium
6. Black Pepper – 8 whole
7. Coriander – 2 teaspoon
8. Cumin – 1 teaspoon
9. Fennel Seed – 1 teaspoon
10. Dried Red Chillies – 3 medium
11. Cinnamon – 1 inch
12. Cardamom – 4 whole
13. Cloves – 4 whole
14. Oil – 2 tablespoon
15. Ghee – 2 tablespoon
16. Salt – 2 teaspoon

Recipe:

1. Wash the chicken thoroughly under running water and trim any bits of bone or fat.
2. Toast the whole spices in a frying pan on medium heat till it begins to impart a nice aroma.
3. Cool the toasted spices and grind it to a coarse mix.
4. Finely chop and add garlic, ginger and green chillies and grind till there are no lumps.
5. Score the drumsticks and massage it well with the dry mix.
6. Squeeze lemon juice over the chicken and give it a good toss.
7. Set the chicken aside and let it marinate for a couple of hours.
8. Add oil to a frying pan and as it smokes, add a tablespoon of ghee.
9. Add the chicken into the pan and fry it for ten minutes, turning once in between.
10. Add a quarter of a cup of water to the pan and cook it covered till the chicken is cooked through.
11. Once the chicken is cooked enough, remove the cover and dry out any remaining water.
12. As the contents in the pan dry up, add another tablespoon of ghee and toss the chicken in it.
13. Once the chicken turns crispy on the outside, turn off the heat.
14. Transfer the contents onto a plate, garnish with freshly chopped coriander and serve hot.

Extras:

1. Other pieces of chicken can be used as long as they are uniform in size and cook at the same time.
2. This dish is an appetizer, but can be turned into a gravy by adding more water and adjusting the spices.