Masala Chicken Drumsticks Recipes

Steps:

• Crush coriander, cumin, and cardamom seeds in grinder or with mortar & pestle.
• Toss seeds and remaining spices in a dry frying pan; stir over heat until fragrant. Remove from heat. Add oil and water, stir until combined.
• Cut diagonal slits about 1cm apart, through to the bones, on both sides of drumsticks.
• Rub spice mixture all over the drumsticks, place in shallow dish; cover, refrigerate 6 hours or overnight.
• Heat oiled griddle pan and cook drumsticks until browned and cooked through. Can also be barbecued or grilled.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
• Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).