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Recipes >> Chicken Recipes > Chicken Drumsticks and Thighs

Chicken Drumsticks and Thighs

Chicken Drumsticks and Thighs
Prep Time
15 Mins
Cook Time

20 mins
Serves

4 - 6
A spicy and delicious recipe to satisfy your taste buds. Tender and juicy inside and crisp and delicious outside chicken guarantees to win the heart of your family all over again. Please give your feedback and suggestions to help me improve this recipe.
Viewed: 21466
Source:  alisha123
15 Ratings
3 out of 5 stars
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Ingredients

  • Chicken drumsticks 4
  • Chicken thighs 4
  • For Marinade:
  • Soya sauce 3 tbsp
  • Ginger/garlic paste 1 tbsp
  • Black pepper 1 tsp
  • Lemon juice 4 - 6 tbsp ( I recommended 6 tbsp)
  • Paprika powder 1, 1/2 tsp
  • Salt 1 tsp
  • Chilli powder 1, 1/2 tsp
  • Jamaican style hot chilli sauce or any other chilli sauce 2 tsp
  • Tandoori spice 2 tsp
  • Yogurt 4 tbsp
  • Chicken powder or chicken coating powder 2 tbsp
  • Olive vinegar 1 tbsp or (buy a jar of olives soaked in vinegar and use the vinegar)
  • Oil 1 tbsp
  • Garlic 4 - 6 cloves
  • For Coasting:
  • Plain flour 1 cup
  • Baking powder 1 tsp
  • Salt 1/2 tsp
  • Egg 1
  • Chicken coating 3 to 4 tbsp
  • Paprika powder 1 tbsp

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Cooking Directions

  1. To Prepare Chicken: First clean and wash the chicken.

  2. pour about 3 cups water in a pan with garlic cloves, chicken and 1/2 tsp salt.

  3. Cook for about 15 minutes. Once boiled drain the water out of the chicken and let it rest for a 5 to 10 minutes. Marinating The Chicken: Mix soya sauce, ginger/garlic paste, black pepper, lemon juice, paprika powder, 1 tsp salt, chilli powder, chilli sauce, tandoori spice, yogurt, olive vinegar and oil.

  4. Now apply this mixture to chicken and let it marinate in it over night.

  5. Frying The Chicken: Mix plain flour, baking powder, salt, paprika powder and chicken coating in a plate (flour coating).

  6. Dip the chicken pieces in egg and then coat in flour coating.

  7. Deep fry in hot oil over high flame for about 2 to 5 minute or until golden brown.

  8. Strain out on absorbent paper and serve hot hot with dips and sauces.

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