Chef Kaviraj Shares 3 Ways You Can Use Chicken Drumsticks

Chicken Drumsticks are one of those easy to use parts of a chicken which is not only healthy, easy to work with and also offers a good combination of eye appeal and taste factor when done well and served appropriately at the right temperatures with suitable accompaniments. Drumsticks have been used in a number of ways in many cuisines around the world and have had a good amount of fan following and is popular with kids as well.

From snacks starting with a good marination and tandoori method of cooking to baking, roasting, grilling, pan frying and deep frying are commonly found it also goes well in main courses in gravy forms, combining them with rice in the form of a pulao or biryani etc also works well.

Here are a three ways to use chicken drumsticks in our kitchens and to relish the flavor with a touch of finesse attached.

Recipe 1 - Hariyali Tangdi Ka Zaika

Ingredients

• Chicken drumsticks- 500- 750 gms
• For the marination:
• Oil-2 tbsp.
• Ginger-garlic paste-1 tsp
• Green chili paste-1 tsp
• Coriander and mint chutney- 2-3 tbsp
• Curd-1 cup, thick and beaten up
• Salt to taste
• Garam masala powder-1/2 tsp
• Coriander powder-1 tsp
• Cumin powder-1/2 tsp
• Lime juice-2-3 tsp
• Chaat masala-1/2 tsp
• To serve with: assorted chutneys/ dips/ sauces as desired/ add lime slices and onion rings or laccha pyaaz on the side as well

Method

1. Prepare the chicken drumsticks, clean them, wash and using a sharp knife cut up a few slits into the drumstick flesh in order to have the marination seep inside.

2. In a mixing bowl, combine all the ingredients for the marination and mix well, apply it on the chicken drumsticks and mix well. Keep covered in the fridge for 2-3 hours.

3. Heat up a tandoor/ oven at around 200 degrees celsius and skewer the drumsticks on it and apply any leftover marination on the top and place it on the trays for oven roast cooking method.

4. Once the drumsticks start to cook in the oven roast method which will take around 30-45 mins, we can brush up some more oil or the remaining marination as well to keep it moist during cooking.

5.As it gets done and ready, we remove the drumsticks from the skewers or seek if used and place them on a serving plate/platter, sprinkle chaat masala on top and accompany it with the chutneys/ lime and onions and serve it hot.

Chefs variations: try the same recipe with paneer/ tofu, mushrooms, baby potatoes etc as well and enjoy it with minted mayonnaise/ schezuan tamarind dip!

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Recipe 2 - Dumdaar Tangdi Biryani

Ingredients

• Chicken drumsticks- 500-750 gms
• Basmati rice- 2 and a half cups, boiled and cooled
• Oil-2-3 tsp
• Ghee-2-3 tsp
• Bay leaf-2-3 no
• Black peppercorns- 4-5 no
• Cinnamon stick- 1 -inch piece
• Cloves- 3-5 no
• Onions chopped-1 cup
• Ginger-garlic-chili paste- 2 tsp
• Tomatoes-2 small, chopped
• Curd-1 cup, thick and beaten
• Salt to taste
• Turmeric powder-1/2 tsp
• Red chili powder-1/2 tsp
• Coriander powder-1/2 tsp
• Cumin powder-1/2 tsp
• Garam masala powder-1/2 tsp
• Mint and coriander leaves-1 cup mix
• Rose water-2-3 tsp
• Saffron milk solution-2-3 tsp
• Brown fried onions-1/2 cup
• Fried cashews and raisins-2-3 tbsp
• Fried potato cubes-1 cup

Method

1. Prepare all the ingredients for the dumdaar tangdi biryani.

2. Clean, wash and slit up the chicken drumsticks a little just to allow the marination and masala flavors to seep well inside.

3. In a mixing bowl, combine together the chicken drumsticks with a little salt, curd, lime juice, garam masala powder and mix well, keep covered in the refrigerator for 1-2 hours.

4. Meantime start with the masala, heat oil and ghee in a degchi add in the whole spices and onions, start browning them, add a little water as needed to prevent burning.

5. Now add in the ginger-garlic-chili paste and cook for -1-2 mins, also add in the tomatoes, salt, all powdered spices and curd, mix well and bhunao well for 2-3 mins. Add in the marinated chicken drumsticks and saute with the masala for 2-3 mins. Cover, simmer and cook for 15-20 mins.

6. Place the boiled rice and fried potatoes on top of the almost ready chicken in the degchi and top it with all the garnishes for biryani and finally top with coriander, mint, fried onions, nuts, saffron milk mixture, rose water and cover the degchi with a tight fitting lid, seal the edges with dough and allow to place for dum around 18-25 mins, open and serve hot with bowl of raita, papad, lime and onion slices.

Chefs variations: try the same recipe with mix veg options, use soya chunks and keema as well with potatoes in the same recipe for the veg version of the biryani.

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Recipe 3 - Masaledaar Tangdi Bemisaal

Ingredients

Chicken drumsticks- 500-750 gms

For the marination:

• Oil-2-3 tsp
• Ghee-2 tsp
• Lime juice- 2-3 tbsp
• Ginger-garlic paste-1 tsp
• Salt-1/2 tsp
• Curd-1 cup, thick and beaten
• Cream-2 tsp

Dry roast and powder the following:

• Peppercorns- 4-5 no
• Cinnamon stick-1inch piece
• Cloves- 3-4 no
• Dry red chilies- 4-5 no
• Black cardamom-1-2 no
• Green cardamom-2-3 no
• Ajwain-1/2 tsp
• Fennel-1/2 tsp
• White sesame seeds-1 tsp

Additional ingredients:

• Oil-2-3 tsp
• Ghee-2-3 tsp
• Onion rings-1 cup
• Shredded white cabbage-1 cup
• Coriander leaves-2-3 tbsp. chopped
• Garam masala -1/2 tsp
• Chaat masala-1/2 tsp
• To serve with: assorted chutneys/ dips/ sauces as desired/ add lime slices and onion rings or laccha pyaaz on the side as well.

Method

1. Prepare the chicken drumsticks, clean, wash and make a few slits on them to have the marination go deeper for better taste.

2. Using a tava, dry roast all the spices as listed for 2-3 mins, and cool them completely. Using a chutney grinder, process them to a powder without using any water etc.

3. In a mixing bowl, combine together the oil, ghee, beaten up curd and cream add in the chicken drumsticks, the prepared spice masala mixture, salt, ginger-garlic paste, lime juice, mix well and keep aside for 1 hour in the fridge.

4. Using a non-stick pan or an oven tray place the marinated chicken drumsticks evenly spread out and allow to cook with a lid over on a medium to low flame for 18-20 mins, keep turning it occasionally to ensure proper cooking.

5. Once the chicken is done, turn off the flame and get ready for the presentation of the same. Lastly heat oil and ghee in a pan add in the onions and cabbage, garam masala, chaat masala and coriander leaves and cook for 2-3 mins, turn off and serve it with the chicken drumsticks, a green chutney, lime and onion rings etc.

Chefs variations:try the same recipe with chicken liver for a snack, baby potatoes, sweet potatoes, cauliflower and broccoli roast, paneer cubes, chicken sausages etc as well.

Dr. Kaviraj Khialani is a celebrity masterchef, author, consultant, food designer, food writer, and creative cuisine specialist. He has a varied experience in airlines and hotels. For more recipes from the expert, stay tuned to HerZindagi.