Chicken Drumsticks Curry

My mom never cooked chicken, so that's something I learnt on my own by looking up recipes online. After cooking the easy chicken breast several times, it was finally time to move up to the juicy chicken drumsticks. I found this simple but extremely delicious recipe on youtube. Eat East Indian's video is quite elaborate with step by step instructions - just follow them and you are all set!

P.S: Please excuse my pictures, as am still learning the works of my new camera. :D

Recipe

Ingredients

chicken drumsticks - about 6 (cleaned)

one large onion - cubed

two medium tomatoes - cubed

slit green chillies - 2

ginger - 1 tsp, finely chopped

garlic - 1 tsp, finely chopped

kasoor methi - 1 tsp (optional)

cream/milk - 1 to 2 tbsp (optional)

Spices:

cumin seeds - 1 tsp 

fennel seeds - 1 tsp (optional)

turmeric powder - 1 tsp

chilli owder - 1 to 2 tsp

black pepper powder - 1 tsp

coriander cumin powder - 1 tsp

salt as per taste

For garnishing:

half lemon

chopped coriander leaves

oil for cooking

Method

- Heat oil in your cooking vessel and first sauté the onions along with cumin seeds, green chillies, ginger and garlic. Sauté until the onions are golden brown. Add some salt to help the onions cook faster.

- Add all the spices, fennel seeds and fry for a couple of mins.

- Add the chicken drumsticks and cook on high for about 8 - 10 mins, constantly stirring so it's not burnt. Lower the flame and cook covered for another 5 mins until the chicken leaves clear water.

- Next add the tomatoes, about a cup of water and the cream. At this point I add about a tsp of crushed kasoori methi, because I love the aroma and the flavor it adds to the dish. Cook covered for good 15 mins until the chicken has cooked completely. Don't forget to check the status in between! 

- Garnish with lemon juice and coriander and RELISH! 

- Eat East Indian's recipe calls for potatoes, but I typically don't add them.