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Recipe: How to make Saucy Chicken Drumsticks

By Reshma Aslam
July 13, 2015 16:14 IST
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The holy month of Ramzan is here and Reshma Aslam is sharing her favourite recipes with us.

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Simply write an e-mail to (subject: Ramzan recipes) along with pictures of the dishes and we will publish select recipes right here on!

Here's how to make Saucy Chicken Drumsticks:

Saucy Chicken Drumsticks


  • 6 pieces chicken drumsticks
  • 2 tbsp ginger garlic paste
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 2 tbsp curd
  • Pinch of red food colour
  • 1/2 cup of tomato puree
  • 50 gms butter
  • 1/2 tsp jeera (cumin seeds)
  • Chopped coriander leaves
  • 2 tbsp cashew powder
  • 2 tbsp hot and sweet sauce

To make tomato puree

  • Take 4 large tomatoes and boil them in 3 cups of water for 6 to 7 minutes.
  • Let it cool and then grind to a thick paste without adding any water.
  • Tomato puree is ready.

To make hot and sweet sauce

  • Mix 1 tbsp chilli sauce and 1 tbsp tomato sauce. 
  • Hot and sweet sauce is ready.

Method for Saucy Chicken Drumsticks

  • Wash the chicken pieces, drain and cut horizontal slit across each piece. Keep in a bowl.
  • Add 1 tbsp ginger garlic paste, chilli powder, coriander powder, garam masala, curd, tomato puree and red food colour.
  • Mix well and keep aside for 4 to 5 hours for marination.
  • In a separate pan, heat butter on slow flame.
  • Add 1 tbsp ginger garlic paste and jeera. Fry it for a minute.
  • Add cashew paste. Add a few drops of water, so it does not stick or burn.
  • Saute till it turns golden brown.
  • Add hot and sweet sauce. Mix well.
  • Add a little chopped coriander leaves. Keep this gravy aside.
  • In a vessel, put the marinated chicken pieces and cook on low flame for about 30 minutes till water evaporates. (I cook it in a pressure cooker for two whistles).
  • Add the cooked chicken pieces to the gravy. Cook for 5 minutes.
  • Garnish with cashew nuts and chopped coriander leaves.
  • Serve with schezwan sauce or any other sauce of choice.

Photograph: Y Phan-Thien/Creative Commons


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