Hot And Sweet Chicken Drumsticks, Spicy Saucy Chicken Drumsticks Recipe

This is an easy recipe for hot and sweet chicken drumsticks. This recipe for chicken can be prepped ahead hours in advance and cooked just in time. The chicken is marinated in a combination of sauces for about 12 hours and then cooked to perfection. The chicken can be marinated for up-to 24 hours. Its a kids favorite. Checkout sa gaming The chicken is coated in a marinade of sauces and allowed to rest in the refrigerator so the meat becomes tender. Chicken thighs or drumsticks is preferred for this recipe. Wash and dry the chicken drumsticks. Make 3-4 incisions with the help of a knife into the drumsticks so the meat gets marinated well. Set aside.

Here is what you will need for the marinade.

Take a bowl and place the chicken. Add in all the ingredients listed under marinade to the chicken pieces and mix well. Cover with a cling wrap and let it marinate overnight in the refrigerator.

Now its time to cook the meat. Take a pressure cooker and add in the marinated meat along with the juices. Remember we did not add any salt in this recipe. The marinade sauces has enough salt and that will be more than enough. so NO SALT. Cover the cooker and cook for 6 minutes in medium heat. You should get about 6 whistles. Switch off the flame after 6 whistles and allow it to rest for 10 minutes before opening. Let the pressure from the cooker release manually.

Take a pan and add in the cooked chicken mixture. Let it simmer for a couple of minutes. Add in the cornstarch slurry. Add in 2 tablespoon of butter. Saute for a couple of minutes. Remove from heat and garnish with spring onions.

Here is the video of the recipe. Hope you enjoy!

For the marinade

• 2 tablespoon ginger garlic paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon light soy sauce
• 2 teaspoon rice vinegar
• 2 tablespoon tomato ketchup
• 1 tablespoon hot sauce
• 8 Chicken drumsticks

For corn starch slurry

• 1 teaspoon corn starch
• 2 tablespoon water

Other ingredients

• 2 tablespoon butter
• 2 sprigs spring onion, chopped

1. Wash and dry the chicken drumsticks. Make 3-4 incisions with the help of a knife into the drumsticks so the meat gets marinated well. Set aside.
2. Take a bowl and place the chicken. Add in all the ingredients listed under marinade to the chicken pieces and mix well. Cover with a cling wrap and let it marinate overnight in the refrigerator.
3. Take a pressure cooker and add in the marinated meat along with the juices. Remember we did not add any salt in this recipe. The marinade sauces has enough salt and that will be more than enough. so NO SALT. Cover the cooker and cook for 6 minutes in medium heat. You should get about 6 whistles. Switch off the flame after 6 whistles and allow it to rest for 10 minutes before opening. Let the pressure from the cooker release manually.
4. Take a pan and add in the cooked chicken mixture. Let it simmer for a couple of minutes. Add in the cornstarch slurry. Add in 2 tablespoon of butter. Saute for a couple of minutes. Remove from heat and garnish with spring onions.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 12 hours
• Cook Time: 10 mins
• Category: Side Dish
• Cuisine: Indo-Chinese

For the marinade

• 2 tablespoon ginger garlic paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon light soy sauce
• 2 teaspoon rice vinegar
• 2 tablespoon tomato ketchup
• 1 tablespoon hot sauce
• 8 Chicken drumsticks

For corn starch slurry

• 1 teaspoon corn starch
• 2 tablespoon water

Other ingredients

• 2 tablespoon butter
• 2 sprigs spring onion, chopped

1. Wash and dry the chicken drumsticks. Make 3-4 incisions with the help of a knife into the drumsticks so the meat gets marinated well. Set aside.
2. Take a bowl and place the chicken. Add in all the ingredients listed under marinade to the chicken pieces and mix well. Cover with a cling wrap and let it marinate overnight in the refrigerator.
3. Take a pressure cooker and add in the marinated meat along with the juices. Remember we did not add any salt in this recipe. The marinade sauces has enough salt and that will be more than enough. so NO SALT. Cover the cooker and cook for 6 minutes in medium heat. You should get about 6 whistles. Switch off the flame after 6 whistles and allow it to rest for 10 minutes before opening. Let the pressure from the cooker release manually.
4. Take a pan and add in the cooked chicken mixture. Let it simmer for a couple of minutes. Add in the cornstarch slurry. Add in 2 tablespoon of butter. Saute for a couple of minutes. Remove from heat and garnish with spring onions.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 12 hours
• Cook Time: 10 mins
• Category: Side Dish
• Cuisine: Indo-Chinese

Find it online : https://www.kannammacooks.com/hot-sweet-chicken-drumsticks/

This is my dads chicken masala recipe. He doesn’t remember now (he is in his seventies) as to how and from whom he learnt this chicken masala recipe but has been doing it for years now. He uses finely chopped boneless chicken for this recipe. Those days when we were young, he would first cook the chicken with the bone in water. Then, he would remove the meat from the bone and cut it into small pieces and add it to the curry. But these days, we just use boneless chicken breast. This is one very flavorful curry. My kid loves coconut based curries and I have never had any leftovers. This one is a dynamite. Here is how to do Chicken Masala Gravy Coimbatore Style.

Cut the boneless chicken into very small pieces and add in the salt, pepper, ginger garlic paste and turmeric powder. Mix well to combine. Set aside. Let it marinate briefly for 5-10 minutes.

we will now make a masala powder for the curry. Dry roasting of spices brings out the essential oil in the spices and flavors the chicken and makes it so aromatic. Add in all the spices listed under “masala powder” to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely. Grind the mixture in the mixie to make a powder. Set aside.

Heat oil in a pan and add in the cinnamon, cloves, cardamom, cashews and the curry leaves. Saute for a minute on medium flame. Add in the onions and fry till they are soft. About 3-4 minutes. Add in the tomatoes. Fry for a couple of minutes.

Add in the chicken mixture and the ground masala powder. Saute for 7-8 minutes until the chicken is completely cooked and dry.

Add in the coconut milk and let it simmer for a couple of minutes. Remove from heat and garnish with coriander leaves. If using fresh coconut milk, Here is the recipe . Use thick coconut milk for this recipe.

Serve hot with Biryani or Coconut milk rice.

Spices For the Masala Powder

• 1 teaspoon black pepper
• 1 teaspoon fennel seeds (sombu)
• 2 dried red chilli
• 2 teaspoon coriander seeds

For marinating chicken

• 250 grams boneless chicken breast, cut into small pieces
• 1 teaspoon chilli powder
• 1/2 teaspoon pepper powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon ginger garlic paste

Other Ingredients

• 2 tablespoon vegetable oil
• 1 stick cinnamon, 2 inches
• 2 cardamom
• 2 cloves
• 3 sprigs curry leaves
• 5 - 6 cashewnuts
• 1 onion, chopped
• 1 tomato chopped
• 1 cup coconut milk (thick)
• 3 sprigs coriander leaves, chopped

1. Cut the boneless chicken into very small pieces and add in the salt, pepper, ginger garlic paste and turmeric powder. Mix well to combine. Set aside. Let it marinate for 5-10 minutes.
2. Add in all the spices listed under “masala powder” to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely. Grind the mixture in the mixie to make a powder. Set aside.
3. Heat oil in a pan and add in the cinnamon, cloves, cardamom, cashews and the curry leaves. Saute for a minute on medium flame. Add in the onions and fry till they are soft. About 3-4 minutes. Add in the tomatoes. Fry for a couple of minutes.
4. Add in the chicken mixture and the ground masala. Saute for 7-8 minutes till the chicken is completely cooked and dry.
5. Add in the coconut milk and let it simmer for a couple of minutes. Remove from heat and garnish with coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu