3 hours ago
1
You can make this a one-pan wonder if you have a large, deep-sided ovenproof frying pan; otherwise, transfer everything to a large baking dish before popping it in the oven.
Given this recipe is allll about the garam masala, use the best-quality spice mix you can, and you will be rewarded.
Ingredients
1.2kg chicken drumsticks
2 tbsp plus ½ tbsp garam masala
3 tbsp butter
½ cup chicken stock
1½ cups thickened cream
zest of 1 lemon
4 garlic cloves, grated
TO SERVE
steamed rice
pappadums
store-bought or home-made naan
finely chopped coriander leaves, to garnish (optional)
Method
Step 1
Preheat the oven to 175C fan-forced (195C conventional).
Step 2
Add the chicken drumsticks to a bowl, Sprinkle over 2 tablespoons of the garam masala and rub into the skin, turning and thoroughly coating all the drumsticks.
Step 3
Add the butter to a large non-stick frying pan and place over low heat. Once melted and just beginning to foam, add the chicken drumsticks. This is where patience is required − we want to crisp and caramelise the skin without burning the butter and spices. Keep the heat low, only turning once a side looks brown and crisp. This is going to take at least 10 minutes.
Step 4
Transfer the chicken to a plate if you’re using an ovenproof frying pan, or to a large baking dish.
Step 5
Add the remaining ½ tablespoon of garam masala to the frying pan along with the garlic and cook over low heat until fragrant. Pour in the chicken stock and cream, stirring to combine and scraping up all those delicious bits from the bottom of the pan. Return the drumsticks to the pan or, if using a baking dish, gently pour the sauce around the chicken.
Step 6
Pop in the oven for 40 minutes, or until the chicken is cooked through and the sauce has thickened. Remove, sprinkle over the lemon zest and season with salt and pepper. Serve with rice, pappadums and naan for swiping through that excellent sauce.
