Black Pepper Chicken Drumsticks

Black Pepper Chicken Drumsticks are a huge hit in my house. I have people raving about this recipe all the time. I can't believe I never shared it with you guys. Well today, that is going to change, and I am inviting you to try these flavourful, mouth-watering black pepper chicken drumsticks. You can use any meat you like, but I prefer the flavour when you use drumsticks. Adjust the black pepper to your taste. Trust me it isn't a lot of black pepper. And you will love this recipe. So get ready for people to beg for the recipe and request these drumsticks all the time.




black pepper chicken drumsticks


black pepper chicken drumsticks

Preparation Time 15 minutes

Marination Time 1-3 hours

Cook Time 25 minutes

Serves 6

Ingredients

500 grams chicken drumsticks - with bones


Marination Ingredients


1 teaspoon salt

1 teaspoon coarsely crushed black pepper

2 teaspoons lemon juice

3 tablespoons yogurt

1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 teaspoon coriander powder

1/2 teaspoon cloves powder

1/2 teaspoon cinnamon powder

1/2 teaspoon white pepper

1/2 teaspoon crushed red chillies




Other ingredients


4 tablespoon yogurt

3-5 green chillies- whole

3 tablespoons oil

1 tablespoon butter

1/2 teaspoon black pepper- for sauce

1 tablespoon chopped coriander

1 tablespoon julienne ginger

2 green chillies- in chunks



black pepper chicken drumsticks





Instructions

  1. Heat oil and butter in a pan.

  2. Add the chicken when the butter is melted. Fry each side for 2-3 minutes on a high heat.

  3. Add the rest of the marinade and cook for 5 minutes more until evenly browned.

  4. Remove the chicken from the pan and turn down the heat.

  5. Add the yogurt, 1/2 teaspoon black pepper, mix well and then add the whole green chillies.

  6. Add the chicken back to the pan. Cover and cook on a low heat for 15 minutes.

  7. After 10 minutes remove the lid and flip the chicken over. Cook the chicken until the water dries and the chicken is tender.

  8. Fry for 5 minutes more on a low heat.

  9. Serve on a plate and garnish with coriander, green chillies and ginger.


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