Name: Drumstick Butter Chicken
Cook time: 4 hours
Yield: 1
Ingredients: 2 chicken drumsticks; 100ml yoghurt; 1 tbsp ginger garlic paste; 1 tbsp tandoori masala; 1 tsp lime juice; 1 tsp cumin seeds; 1 cinnamon stick; 6 pods cardamon; 3 tbsp veg oil; 1 tbsp ginger garlic paste; 1 onion, finely chopped; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp kashmiri chilli; 1/2 tsp smoked paprika; 300g tinned tomatoes; to taste sea salt; 100ml double cream; 2 tbsp butter; 1 tbsp feungreek leaves

Hugh Woodward

A classic butter chicken, but using the cheaper and underrated drumstick rather than spenny chicken breasts. 

Twisted |

Mix all of the marinade ingredients together in a bowl and set aside for at least 3 hours. When ready, grill over charcoal or under a very high heat until cooked through.

Meanwhile, make the sauce: toast the dry spices until they smell aromatic, then add the oil and cook the ginger garlic paste. Add the onion and cook for 10 or so minutes, then add the ground spices and cook out for another 3 minutes. Add the tomatoes and cook over a low heat for another 10 or so mins, check the seasoning, then add the drumsticks, the cream, butter and fenugreek (methi).  

Finish with a drizzle of cream and sprinkle of fenugreek. 

<p class="p1">Part of our &#8220;One Chicken, Six Meals&#8221; vid.</p>


Drumstick Butter Chicken

Ingredients

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Hugh Woodward

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