Butter Chicken Drumsticks

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Servings - 5

INGREDIENTS
(For Chicken Drumstick Marination)
Mustard oil - 2 tablespoons
Paprika - 2 teaspoons
Ginger garlic paste - 1 tablespoon
Coriander powder - 2 teaspoons
Cumin powder - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Black salt - 1/2 teaspoon
Garam masala - 1 teaspoon
Salt - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 2 tablespoons
Curd - 100 grams
Lemon juice - 2 teaspoons
Chicken drumsticks - 700 grams
Charcoal
Ghee - 2 tablespoons

(For Gravy)
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Green cardamom - 3 pods
Black cardamom - 1 pod
Cinnamon stick - 1
Bay leaf - 1
Kashmiri red chili - 4
Onions - 200 grams
Garlic cloves - 10 - 12
Ginger - 1 tablespoon
Green chilli - 3
Salt - 1/2 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 2 teaspoons
Tomato - 400 grams
Coriander - 2 tablespoons
Butter - 2 tablespoons

(For Chicken Drumsticks)
Oil - 2 tablespoons
Butter - 1 tablespoon

(For )
Butter - 2 tablespoons
Oil - 2 tablespoons
Garlic - 1 tablespoon
Onions - 50 grams
Green chilli - 2 teaspoons
Paprika - 1/2 teaspoon
Salt - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Fresh cream - 50 grams
Cashew paste - 2 tablespoons
Hot water - 150 milliliters
Dry fenugreek leaves - 1/2 teaspoon
Coriander - 1 tablespoon
Coriander - for garnishing

PREPARATION
(For Chicken Drumstick Marination)
1. In a mixing bowl, add all the ingredients except drumsticks, charcoal and ghee.
2. Mix all the ingredients well.
3. Then, add the chicken drumsticks in it and mix it well.
4. Place a aluminium foil bowl on it.
5. Place a burning charcoal in it and add 2 tablespoons ghee in it.
6. Cover it with lid and marinate for 30 - 40 minutes.

(For Gravy)
1. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin, 3 pods green cardamom, 1 pod black cardamom, 1 cinnamon stick, 1 bay leaf, 4 kashmiri red chili and stir for 1 - 2 minutes.
2. Then, add 200 grams onions and fry till translucent.
3. Add 10 - 12 garlic cloves, 1 tablespoon ginger, 3 green chilli and mix it well.
4. Add 1/2 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon turmeric, 2 teaspoons coriander powder and mix it well.
5. Cook for 1 - 2 minutes on medium heat.
6. Now, add 400 grams tomato, 2 tablespoons coriander, 2 tablespoons butter and mix it well.
7. Cover it with lid and cook for about 5 - 10 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Remove it from heat and transfer this into a blender.
10. Blend it into a puree and keep aside.

(For Chicken Drumsticks)
1. Heat 2 tablespoons oil, 1 tablespoon butter in a pan, add the marinated chicken drumsticks in it and mix it well.
2. Cook for 8 - 10 minutes on medium heat.
3. Remove it from heat and keep aside.

(For )
1. Heat 2 tablespoons butter, 2 tablespoons oil in a heavy skillet, add 1 tablespoon garlic and stir well.
2. Then, add 50 grams onions and fry till translucent.
3. Add 2 teaspoons green chili and stir well.
4. Add 1/2 teaspoon paprika and mix it well.
5. Now, add the blended paste, 1/2 teaspoon salt, 1/2 teaspoon garam masala in it and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 50 grams fresh cream, 2 tablespoons cashew paste and mix it well.
8. Add 150 milliliters hot water and mix it again.
9. Cook for 3 - 5 minutes on medium heat.
10. Now, add the cooked chicken in it and mix it well.
11. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
12. Open the lid and add 1/2 teaspoon dry fenugreek leaves, 1 tablespoon coriander and mix it well.
13. Cook for another 2 - 3 minutes on medium heat.
14. Remove it from heat.
15. Garnish with coriander.
16. Serve hot.

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