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Chicken Drumstick Fry (Indian) Recipe

Indian · Main course · 55 min total

A spicy and flavorful Indian-style chicken drumstick fry, perfect as a starter or side dish. Marinated in yogurt and spices, then pan-fried until golden and juicy.

Ingredients

• 8 chicken drumsticks (about 1.5 lbs)
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 tablespoon lemon juice
• Salt to taste
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 medium onion, thinly sliced
• 2 green chilies, slit

Instructions

1. Make shallow slits on the drumsticks. In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin powder, lemon juice, and salt. Add drumsticks, coat well, and marinate for at least 30 minutes (or overnight in the fridge).
2. Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves, then sliced onion and green chilies. Sauté until onions are golden brown.
3. Add the marinated drumsticks to the pan. Cook on medium-high heat, turning occasionally, until the chicken is browned on all sides and cooked through (about 20-25 minutes). If the pan gets too dry, add a splash of water. The chicken is done when juices run clear and internal temperature reaches 165°F.
4. Garnish with fresh coriander and serve hot with lemon wedges.

Tips

• For extra crispiness, finish the drumsticks under a broiler for 2-3 minutes.
• Serve with onion rings and mint chutney as an appetizer, or with roti and dal as a main course.
• Leftovers can be stored in the fridge for up to 3 days; reheat in a pan or oven.

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