Masala Chicken Drumsticks Recipe


Masala Chicken Drumsticks Recipe


  • ½ tsp Chilli powder
  • 2 tsps Cumin seeds
  • 1 tbsp Vegetable Oil
  • ½ tsp ground Cloves
  • 2 tsps Corinder seeds
  • ½ tsp Cardamon seeds
  • ½ tsp ground Cinnamon
  • 1.2 kg Chicken drumsticks
  • ½ tsp ground Black Pepper


Grind or process coriander, cumin and cardamon seeds until crushed.

Place crushed seeds with spices in a dry frying pan, stir over heat until fragrant. Remove from heat. Add oil and water, stir until combined.

Make diagonal cuts, about 1 cm apart, through to the bone, on both sides of drumsticks.

Rub spice mixture all over the drumsticks, place in shallow dish; cover. Refrigerate 6 hours or overnight.

Cook drumsticks on a heated oiled griddle pan (or barbecue or grill), until browned and cooked through.

Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.