Chicken Banjara Drumsticks

Name: Chicken Banjara Drumsticks
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 5
Cuisine: Indian
Ingredients: 10 piece Chicken drumsticks; 1 tbsp Ginger Garlic paste; 2 tbsp Lemon juice; 1 tsp Salt; 2 tbsp Mustard oil; 3 tbsp Gram flour (besan); 1 cup Hung curd; 2 tbsp Poppy seeds; 1 tsp Cumin powder; 0.5 tbsp Coriander powder; 1 tbsp Tandoori masala; 0.5 tsp Black salt; 1 tsp Turmeric; 1 tsp Black pepper powder; 1 tsp Mace powder; 1 tbsp Dry fenugreek leaves; 1 in Ginger (finely chopped); 1 tbsp Garlic (finely chopped); 3 piece Green chillies (finely chopped); Oil for shallow frying; 2 tbsp melted Butter (optional); 1 tsp Chaat masala (optional); Fresh Coriander for garnishing

by Leena Kohli (@leenakohli)

Prep Time

45min

Cook Time

30min

Total Time

1hr 15min

Indian Lunch Dinner Main Course Nut-Free Non-Vegetarian

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

5 Servings

(1 serving = 2 drumsticks)

1st Marination

10piece
Chicken drumsticks
1tbsp
Ginger Garlic paste
2tbsp
Lemon juice
1tsp
Salt

2nd Marination

2tbsp
Mustard oil
3tbsp
Gram flour (besan)
1cup
Hung curd
2tbsp
Poppy seeds
1tsp
Cumin powder
1/2tbsp
Coriander powder
1tbsp
Tandoori masala
1/2tsp
Black salt
1tsp
Turmeric
1tsp
Black pepper powder
1tsp
Mace powder
1tbsp
Dry fenugreek leaves
1in
Ginger (finely chopped)
1tbsp
Garlic (finely chopped)
3piece
Green chillies (finely chopped)
Oil for shallow frying
2tbsp
melted Butter (optional)
1tsp
Chaat 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.