Vijayalakshmi Reddy, Dec, 1, 2012: 19:25 IST
Chicken Patiala Mughalai styleing-drumsticks (legs) 10, brown onion paste 1/2 cup, ginger-garlic and green chilly paste 2 tbsp,tomato puree 1/2 cup, shahi jeera 1 tsp, slit green chillies 10,t urmeric 1 tsp, salt to taste, ghee 2 tbsp, oil 2 tbsp, roast and powder-pepper corns 1 tsp, cumin seeds 1 tsp, cloves 6, cinnamon 2,black cardamom 2,mace 2,bay leaves 1 or 2, Byadagi chillies 10, Guntur chillies 10, dhania seeds 1/2 tbsp-roast and powder, cashew paste 1/2 cup, cream 1/2 cup.
Method: Wash drumsticks,g ash it, heat ghee, add chicken legs, fry for a while,heat oil in a kadai, add shahi jeera,onion paste, ginger-garlic,chilly paste, slit green chillies and fry well. Add tomato puree and salt. Add turmeric powder, chicken legs, 1 cup of water and cook for 10 minutes. Add cashew paste, add 1 cup water, cook for a while, add 2 tbsp of spice powder and a little water and cook till semi thick. Lastly, add cream and kasuri methi and serve with roties.
Royal Chicken Andhra styleing-drumsticks legs (chicken legs) 10, ginger, garlic, green chilly paste 2 tbsp, Byadagi chilly paste 1/4 cup, turmeric 1 tsp, dhania powder 1 and 1/2 tbsp, tomato 2 chopped, onion 3 shredded, crushed pepper corn, lemon juice, salt to taste, slit green chillies 10, whole red chillies 10, garam masala powder 2 tsp, oil and ghee 4 tbsp, roasted curry leaves 1/4 cup, roasted cashew 50 gms, finely chopped greens 2 cups (curry leaves, coriander leaves and methi leaves.)
Method: Gash the legs. Heat ghee, add legs, roast well and keep in a kadai, heat oil, add onions, ginger, garlic, chilly paste, slit green chillies, red chillies and fry well. Add chopped tomatoes, chicken legs, 1 cup of water, salt and cook for 10 minutes. Add finely chopped greens, add some water and cook till dry. Add garam masala powder, crushed pepper, ghee, lemon juice, roasted curry leaves and cashew nuts, serve hot with rice.
Drumsticks Thai styleing-drumsticks (legs) 10, lemon grass chopped 1 tbsp, soya sauce 1 tbsp, vinegar 1 tbsp, Worcestershire sauce 1 tbsp, brown sugar or jaggery 3 tbsp, salt to taste, mix all together and let it rest for 30 minutes. For paste: green chillies 10, garlic 2 pods, Thai ginger or ordinary ginger. Make a paste with very little water. Oil 3 tbsp,thick coconut milk 1/2 cup. For garnish: Palak shreds 1 cup deep fried in oil till crisp.
Method: Heat oil in a kadai. Add marinated chicken, toss well, add the paste, 1 cup of water and cook well. Lastly, add coconut milk and cook until dry. Garnish with palak shreds. Serve with steamed rice or plain noodles.