Sunrise tip: After frying the marinated chicken, don't toss out the leftover marinade! Add it to the pan to form the base of the creamy yoghurt gravy.

Steps

Step 1: Prepare the marinade paste

Time: 10 minutes

In a blender, grind the chopped onions, green chillies, garlic, ginger, coriander leaves and cloves into a smooth, thick paste. Scrape into a bowl and set aside.

Step 2: Dry roast the kasuri methi

Time: 5 minutes

In a dry pan, roast the Sunrise Kasuri Methi on low heat for 30-45 seconds until fragrant. Crush the roasted leaves between your palms into a coarse powder. Set aside.

Step 3: Marinate the chicken drumsticks

Time: 5 minutes

In a large bowl, add the chicken drumsticks, gondhoraj lime juice, lemon juice and salt. Mix well to coat the chicken. Set aside to marinate for 5-10 minutes.

Step 4: Prepare the yoghurt gravy mixture

Time: 10 minutes

In a separate bowl, mix the curd, milk, fresh cream, almond paste, Sunrise Kali Mirch Powder, Sunrise Shahi Garam Masala, Sunrise Jeera Powder, Sunrise Dhania Powder, salt, the prepared marinade paste, and the crushed kasuri methi. Whisk into a smooth mixture.

Step 5: Coat the chicken in yoghurt gravy

Time: 5 minutes

Dip the marinated chicken drumsticks into the yoghurt mixture, turning to coat well. Let it sit for 5-10 minutes to absorb the flavours.

Step 6: Fry the chicken drumsticks

Time: 10 minutes

Heat 2 tbsp refined oil in a pan. Add the yoghurt-coated chicken pieces and fry on medium-high heat for 8-10 minutes until lightly charred. Remove onto a plate.

Step 7: Cook the yoghurt gravy

Time: 10 minutes

To the same pan, add the remaining yoghurt marinade mixture. Cook on medium heat for 2-3 minutes until it comes to a gentle boil.

Step 8: Simmer the fried chicken in gravy

Time: 10 minutes

Add the fried chicken drumsticks to the simmering yoghurt gravy. Stir well to coat the chicken. Cover and cook on low heat for 8-10 minutes until the chicken is cooked through.

Step 9: Prepare the charcoal for smoking

Time: 5 minutes

While the chicken is simmering, heat a small piece of charcoal on direct flame until red hot. Place in a small steel bowl.

Step 10: Add finishing touches and smoke

Time: 5 minutes

Remove the pan lid, add sugar and sliced gondhoraj lime leaves. Mix well. Place the bowl of hot charcoal in the centre of the pan. Cover and let the charcoal smoke infuse for 2-3 minutes. Discard the charcoal.

Step 11: Garnish and serve hot

Transfer the fragrant Pastuni Chicken Drumsticks to a serving dish. Garnish with coriander leaves and lime wedges. Serve piping hot with paratha, tandoori roti, roomali roti, or steamed rice.

Goes Best With

• Side Dish: Laccha Paratha, Tandoori Roti, Steamed Basmati Rice

• Accompaniment: Sliced Onions, Lime Wedges, Green Chutney