Chicken Banjara Drumsticks
Chicken Banjara Drumsticks is a delicious dish packed with flavour, made with a variety of spices that enhance its taste. Also known as Murg Banjara, this versatile Indian dish can be prepared as a tikka, masala, or curry. Traditionally cooked in a tandoor to impart a unique smoky flavour, this...
Ingredients
1st Marination
- 10pieceChicken drumsticks
- 1tbspGinger Garlic paste
- 2tbspLemon juice
- 1tspSalt
2nd Marination
- 2tbspMustard oil
- 3tbspGram flour (besan)
- 1cupHung curd
- 2tbspPoppy seeds
- 1tspCumin powder
- 1/2tbspCoriander powder
- 1tbspTandoori masala
- 1/2tspBlack salt
- 1tspTurmeric
- 1tspBlack pepper powder
- 1tspMace powder
- 1tbspDry fenugreek leaves
- 1inGinger (finely chopped)
- 1tbspGarlic (finely chopped)
- 3pieceGreen chillies (finely chopped)
- Oil for shallow frying
- 2tbspmelted Butter (optional)
- 1tspChaat masala (optional)
- Fresh Coriander for garnishing
How to make Chicken Banjara Drumsticks
First Marination
Wash the chicken drumsticks, pat dry, and make slits on them.
Combine chicken drumsticks, ginger garlic paste, lemon juice, and salt in a bowl. Mix thoroughly.
Set aside for 30 minutes, allowing the flavors to infuse.
Second Marination
Heat mustard oil in a pan over medium-high heat.
Add gram flour and stir continuously until it loses its raw aroma and turns golden brown. Remove from heat and let cool.
In a separate mixing bowl, place the marinated chicken drumsticks, discarding any excess liquid.
Add the cooled gram flour paste, hung curd, poppy seeds, cumin powder, coriander powder, tandoori masala, black salt, turmeric, black pepper, mace, dry fenugreek leaves, chopped ginger, garlic, and green chilies to the chicken. Mix well to ensure the drumsticks are evenly coated.
Marinate for 2-3 hours to deepen the flavors.
Cooking
Heat oil in a heavy-bottomed skillet or pan over medium-high heat.
Add the chicken drumsticks and sear on all sides until golden brown.
Reduce the heat to low, cover, and cook until the chicken is fully cooked, turning occasionally to prevent burning.
Near the end of cooking, brush the drumsticks with melted butter and toss to coat evenly.
Arrange the chicken on a serving platter, sprinkle with chaat masala, and garnish with fresh coriander.
Serve hot alongside green chutney or a yogurt coriander dip of your choice.
Tips & Tricks
For the best flavor infusion, marinate the chicken drumsticks overnight in the refrigerator.
Before cooking, let the marinated chicken sit at room temperature.
Adjust spices according to your taste.
Baste the chicken with a little extra butter while cooking for added flavor and a beautiful glaze.
Using tandoori masala is optional, but it enhances the taste.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨