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    Dec 2009


    Default Pickled chicken drumstick

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    Pickled chicken drumstick

    8 skinless chicken drumsticks (weight approx. 850 gms.)
    1/4 cup vegetable oil
    3/4 cup ground onions
    2 cloves
    8 peppercorns
    8 whole red chillies
    1/2 tsp. mustard seeds
    1 tsp. cumin seeds
    1 tsp. nigella seeds
    1 tsp. aniseed
    2 tsp. red chilli powder
    2 tbsp. crumbled jaggery
    2 tbsp. finely shredded ginger
    2 tbsp. finely slivered garlic
    salt to taste
    2 tbsp. lemon juice
    For the marinade:
    1 cup thick yoghurt
    1 tbsp. ginger paste
    1 tbsp. garlic paste
    1/2 tsp. turmeric powder
    1 tsp. garam masala


    1. Combine all the ingredients for the marinade and drumsticks. Leave to marinate for 8 hours, refrigerated.
    2. Arrange drumsticks in a 10 inch quiche dish, in spoke shape with thicker and facing the rim of the dish.
    3. Micro (covered) for 10 mins. on High, turning over once.
    4. Remove from the microwave oven.
    5. Drain and reserve gravy for later use.
    6. Combine vegetable oil and onions in a 1.6 litre casserole dish.
    7. Micro uncovered for 4 mins. on High stirring once.
    8. Add the cloves, peppercorns, whole red chillies, mustard seeds and cumin seeds.
    9. Mix well. Micro, covered with paper towel for 2 mins. on High.
    10. Add nigella seeds, aniseed, red chilli powder, jaggery, ginger, garlic and the gravy from step (2).
    11. Mix well. Micro, covered with paper towel, for 4 mins. on High.
    12. Remove from the microwave oven and add salt to taste and lemon juice.
    13. Mix well and pour on the drumsticks.
    14. Micro, covered for 4 mins. on 80 (Medium High).

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