Pomegranate Walnut Chicken Drumsticks

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Leena Kohli (@leenakohli)
4.5
From 2 ratings

Looking for a new way to spice up your winter? These Pomegranate Walnut Chicken Drumsticks are just what you need! The chicken is juicy and tender, perfect for a flavoursome dinner. The pomegranate sauce adds just the right amount of tanginess and sweetness to make this dish absolutely delicious.

Prep Time
1hr 15min
Cook Time
30min
Total Time
1hr 45min
Pomegranate Walnut Chicken Drumsticks recipe

Ingredients

4 Servings
  • 8
    Chicken Drumsticks
  • Coriander (for garnishing - optional)
  • Pomegranate Arils (for garnishing - optional)
  • Roasted Walnuts (for garnishing - optional)

For Mint Paste

  • 1/2cup
    Mint Leaves
  • 3
    Green Chillies (chopped)
  • Ginger (2 inch - finely chopped)
  • 8
    Garlic Cloves
  • 1tbsp
    Oil
  • 1tbsp
    Salt

For Walnut Paste

  • 1/2cup
    Walnuts
  • 1/2tsp
    Salt
  • 1/2cup
    Thick Yogurt/Curd

For Tempering

  • 2tbsp
    Oil
  • 1
    Cinnamon Stick (1 inch)
  • 2
    Bay Leaves
  • 1
    Onion (medium) (ground)
  • 1tbsp
    Yogurt/Curd
  • 1tbsp
    Coriander Powder
  • 1tsp
    Red Chilli Powder
  • 1/2tbsp
    Turmeric
  • 3tbsp
    Kashmiri Red Chilli Powder
  • 1cup
    Water
  • 2tbsp
    Pomegranate Concentrate

How to make Pomegranate Walnut Chicken Drumsticks

For Mint Paste

  1. Make a paste of mint leaves, green chillies, ginger, garlic, oil and salt in a mixer. Keep aside for later use.

  2. Cut slits into chicken drumsticks. Wash thoroughly and pat them dry.

    Step 1.1: Cut slits into chicken drumsticks
  3. Add the mint paste to the drumsticks and coat them evenly. Cover and refrigerate for at least an hour. (For better results, refrigerate the marinated chicken overnight.)

    Step 1.1: Add the mint paste to the drumsticks and coat them evenly
    Step 1.2: Add the mint paste to the drumsticks and coat them evenly

For Walnut Paste

  1. Place a grill pan or a shallow heavy-bottomed pan on medium flame.

  2. Add walnuts and salt and dry roast for 8-10 minutes.

    Step 2.1: Add walnuts and salt and dry roast for 8-10 minutes
  3. Once walnuts are roasted, place them on a plate and let them cool.

  4. Transfer the walnuts in to a mixer. Add the yogurt/curd and make a smooth paste. Keep aside for later use.

  5. In the same pan, add 1tbsp oil. Once hot, add the marinated chicken and sear on high flame for 2-3 minutes. Toss the chicken and again cook for 2-3 minutes.

    Step 2.1: In the same pan, add 1tbsp oil
  6. Lower the flame to medium and cook for 4-5 minutes.

    Step 2.1: Lower the flame to medium and cook for 4-5 minutes
  7. Turn off the flame and transfer the chicken pieces to a plate.

For Tempering

  1. In a heavy-bottom pan/karahi/handi, heat oil on medium heat and add cinnamon sticks and bay leaves and stir for a few seconds.

  2. Add chopped onions and sauté them till they are brown in colour.

    Step 3.1: Add chopped onions and sauté them till they are brown in colour
  3. Add 1tbsp of yogurt/curd and cook for 2 minutes while stirring constantly.

    Step 3.1: Add 1tbsp of yogurt/curd and cook for 2 minutes while stirring constantly
  4. Add the prepared walnut paste while continuously stirring so that the paste does not stick to the bottom of the pan.

    Step 3.1: Add the prepared walnut paste while continuously stirring so that the paste does not stick to the bottom of the pan
  5. Add 0.5 cup of water (more water can be added if you require a thinner consistency of the gravy). Bring the mixture to a boil and add pomegranate concentrate.

    Step 3.1: Add 0
  6. Add salt, turmeric, red chilli powder, coriander powder, kashmiri red chilli powder and let it cook for 2-3 minutes.

  7. Add the seared chicken to the gravy and mix well. Cook for about 8-10 minutes or till the chicken is done.

    Step 3.1: Add the seared chicken to the gravy and mix well
  8. Plate the chicken drumsticks in a platter and garnish with roasted walnuts, pomegranate arils and coriander. Serve hot with roti or naan.

Tips & Tricks

  1. If mint leaves are not available, you can substitute with coriander leaves.

  2. Cutting light slits in chicken before marinating helps the flavour seep through the meat.

Reviews

4.5
From 2 ratings
j

jin73

k

kaik

This recipe is the perfect blend flavor.

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Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨