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Spiced Chicken Drumette Curry
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Lightly score the chicken drumettes. This lets the flavor soak in well.
Chicken drumettes 8-10 pieces
1:28
~5 min
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1
Lightly score the chicken drumettes. This lets the flavor soak in well.
Chicken drumettes 8-10 pieces
1:28
~5 min
2
Add plain yogurt, soy sauce, grated garlic, and honey to the drumettes, and mix in garam masala if you have it. Cover with plastic wrap pressed against the surface and marinate for at least 2 hours, preferably overnight.
1:43
~10 min
3
Prepare the spices. Measure out the four spices: cumin seeds (whole), coriander powder (fresh aroma), turmeric powder (color), and cayenne pepper (heat).
2:43
~3 min
4
Finely mince the garlic and ginger. Mince the onion finely as well so it cooks through easily, and get the cherry tomatoes ready.
4:27
~10 min
5
Put 3 tablespoons of oil in a pot, add the cumin seeds, and draw out their aroma over low heat. Once they start to fizz and crackle, add the onion.
6:13
~5 min
6
Add a pinch of salt to the onion and cook over low heat until well dehydrated to draw out the savory depth.
6:34
~15 min
7
While the onion cooks, sear the marinated drumettes in another frying pan alongside. Rather than cooking them through, just brown them lightly to add a toasty flavor.
6:49
~8 min
8
Once the onion starts to take on color, turn the heat to high and shake the pot to caramelize it to a deep amber.
7:24
~10 min
9
Add the minced garlic and ginger along with the cherry tomatoes, and cook until the tomatoes soften and begin to break down.
7:50
~5 min
10
Add the powdered spices (coriander, turmeric, cayenne pepper) and mix thoroughly until no floury texture remains, then add the water.
8:05
~3 min
11
Add the seared drumettes to the pot and simmer for 10-15 minutes, keeping the heat at a gentle bubble, to draw out the flavor of the drumettes.
8:18
~15 min
12
Season with salt. Add 1/2 teaspoon at a time and adjust while tasting. Serve the rice, plate the curry with the carrot on the side, and it is done.
9:22
~3 min
1
Step 1
Lightly score the chicken drumettes. This lets the flavor soak in well.
Chicken drumettes
8-10 pieces
2
Step 2
Add plain yogurt, soy sauce, grated garlic, and honey to the drumettes, and mix in garam masala if you have it. Cover with plastic wrap pressed against the surface and marinate for at least 2 hours, preferably overnight.
Chicken drumettes
8-10 pieces
Plain yogurt
4 tablespoons
Soy sauce
1 tablespoon
Grated garlic
1 teaspoon
Honey
1 tablespoon
Garam masala
to taste
3
Step 3
Prepare the spices. Measure out the four spices: cumin seeds (whole), coriander powder (fresh aroma), turmeric powder (color), and cayenne pepper (heat).
Cumin seeds
1 teaspoon
Coriander powder
1 tablespoon
Turmeric powder
1 teaspoon
Cayenne pepper (chili powder)
1/2 teaspoon
4
Step 4
Finely mince the garlic and ginger. Mince the onion finely as well so it cooks through easily, and get the cherry tomatoes ready.
Garlic
2 cloves
Ginger
1 knob
Onion
2 pieces
Cherry tomatoes
10 pieces
5
Step 5
Put 3 tablespoons of oil in a pot, add the cumin seeds, and draw out their aroma over low heat. Once they start to fizz and crackle, add the onion.
Vegetable oil
3 tablespoons
Cumin seeds
1 teaspoon
Onion
2 pieces
6
Step 6
Add a pinch of salt to the onion and cook over low heat until well dehydrated to draw out the savory depth.
Onion
2 pieces
Salt
to taste
7
Step 7
While the onion cooks, sear the marinated drumettes in another frying pan alongside. Rather than cooking them through, just brown them lightly to add a toasty flavor.
Chicken drumettes
8-10 pieces
8
Step 8
Once the onion starts to take on color, turn the heat to high and shake the pot to caramelize it to a deep amber.
Onion
2 pieces
9
Step 9
Add the minced garlic and ginger along with the cherry tomatoes, and cook until the tomatoes soften and begin to break down.
Garlic
2 cloves
Ginger
1 knob
Cherry tomatoes
10 pieces
10
Step 10
Add the powdered spices (coriander, turmeric, cayenne pepper) and mix thoroughly until no floury texture remains, then add the water.
Coriander powder
1 tablespoon
Turmeric powder
1 teaspoon
Cayenne pepper (chili powder)
1/2 teaspoon
Water
400ml
11
Step 11
Add the seared drumettes to the pot and simmer for 10-15 minutes, keeping the heat at a gentle bubble, to draw out the flavor of the drumettes.
Chicken drumettes
8-10 pieces
12
Step 12
Season with salt. Add 1/2 teaspoon at a time and adjust while tasting. Serve the rice, plate the curry with the carrot on the side, and it is done.
Salt
to taste
Cooked rice
to taste
Carrot
to taste
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Spiced Chicken Drumette Curry — cook along with the video