Jul 29, 2012

Chicken Drumsticks

This is one of the easiest, quickest and tastiest chicken recipes I've tried and loved. You can make it in almost half hour , on a short notice before the guests arrive, while watching movie on ur latop, or a cricket match!

I hope you like the fact that it needs hardly any prep or cutting chopping :)

Serves - 2-4 depending how hungry they are!
Preparation & waiting time - 1 hour
Cooking time - 30 Mins


Chicken Legs - 6 - Without thigh
Lemon Juice - of 3 lemons
Kasuri methi ( Dried Fenugreek) - 2 tsp
Dried Coriander powder - 2 tsp
Garam masala - 2 tsp
Chicken Powder - 2 tsp
Jeera ( Cumin) - 1 tsp
Hing ( Asafoetida) - 1/2 tsp
Ginger Garlic paste - 2 tsp
Maida(Flour) - 2 tsp
Oil to cook - 1 tbsp
Salt to taste
Coriander to garnish

Wash the chicken legs nicely 2-3 times in water, and dry with a kitchen towel.
Take the chicken in a bowl. Add lemon juice from 1 lemon, 2 tsp salt, ginger garlic paste and coat the chicken nicely in all this mixture and refrigerate for an hour.


  • Take a non stick pan for cooking. Heat the oil in it. 
  • Meanwhile take the chicken out and sprinkle a little flour on it and toss gently.
  • Once hot, add Hing and Jeera.
  • Once jeera cracks, add the chicken pieces one by one to the pan.Sprinkle a little salt.
  • Mix gently so that each chicken leg gets coated with oil and jeera.
  • Cover the pan. Put the flame to lowest. Don't stir again for 5-6 mins. This gives the chicken a wonderful caramelized crispy layer.
  • After 5 mins, toss again, and change the side of the chicken which is not crisp yet. Cover the lid again. Chicken would squeeze out its own juices, so no need to add more water.
  • Check the chicken in 3-4 mins. Once the other side is also a little crisp, add the dry spices - Coriander powder,chicken masala, garam masala,kasuri methi.
  • Mix gently so the chicken is well coated in the spices.Don't cover the lid now, and let the excess liquid dry out. 
  • Poke a knife in the center of the chicken to see if its soft and cooked. If not cook 1 min more at a time.
  • Turn off the gas. Squeeze the juice of 2 lemons from top and mix well.
  • Garnishing with coriander, and serve hot with a plate of onion rings and mint chutney.

Jul 28, 2012

Grilled Lemon Chicken

Serves 2-3

Preparation Time = 1 hour
Cooking time = 20 mins


Boneless chicken ½ Kg
Curd  200gms
Ginger garlic paste 2 tbsp
Red chilli powder 3 tsp
Turmeric powder 1 tsp
Garam masala 1 tsp
Tandoori chicken masala 3 tsp
Mustard oil (to shallow fry) 3 tbsp
Lemon 1
Salt To taste
Onion (cut in blocks) 1, for grilling
Coriander leaves To garnish

  • Wash and flatten the chicken pieces slightly with the flat of the knife. 
  • Put chicken, curd, salt, red chilli powder, turmeric powder, garam masala and ginger garlic paste in a bowl and mix with your hand.
  • Coat each piece evenly. Cover the bowl and keep in fridge for an hour. 
  • ( Ginger Garlic paste can be made with 1 inch garlic piece and 10 garlic cloves in a grinder)
  • Now heat mustard oil in a nonstick pan and bring to its smoking point. 
  • Now fry the marinated chicken pieces on medium flame till light brown. 
  • Take off the pan. 
  • Put the chicken on skewers, with alternating pieces of onions. 
  • Now remove all the oil from this pan, and place the skewers. 
  • Put in the chicken masala and grill the chicken on all sides, till brown and feel crisp.
  • Plate the grilled chicken on skewers (or without them) on a tray and squeeze a lemon on them. 
  • Garnish with chopped coriander and serve hot with green coriander or mint chutney.
  • Note : Instead of frying first, you can directly grill on the skewers or without them. Tastes the same, just takes a little more time to cook.


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