After the spicy South Indian-styled Red Snapper fish curry, I thought of preparing a Chicken curry since my hubby isn't much of a fish-lover unlike me. So last evening keeping that in my mind I took out few Chicken drumsticks which were there in the refrigerator's freezer and cooked a Peshawari Balti or Kadahi Chicken Drumsticks slightly different from the Peshawari Balti/Kadahi Gosht/Mutton preparation.
Since the mercury level is already soaring high these days, I opted for the original Balti or Kadahi cooking this time wherein the drumsticks are fried and cooked along with the spices and vegetables without marination. Also, I have added in the bell peppers to make it a colorful dish.
Following is the step by step preparation of the Balti or Kadahi Chicken Drumsticks.
Ingredients
6 pieces or 540 g Chicken Drumsticks
3 Tbsp Vegetable Oil
2 Bay/Tejpatta leaves
1 tsp whole Shahjeera or Cumin/Jeera
4 Green Cardamom/Chhoti Elaichi
2 Black Cardamom/Badi Elaichi
1 inch Cinnamon stick/Dalchini
5-6 Black Peppercorns
1 Mace/Jaipatri
4-5 whole Clove/Laung
3 medium size Onions finely chopped
1 tsp Turmeric Powder
2 tsp Kashmiri Chilly Powder
2 tsp Garam Masala Powder
1 heaped Tbsp Coriander/Dhania Powder
1 tsp Cumin/Jeera Powder
2 tsp Garlic Paste
2 tsp Ginger Paste
3 Tbsp hung and beaten Curd/Dahi
Salt to taste
2 medium size Tomatoes cut into cubes
1/2 Yellow Bell Pepper cut into cubes
1 small Capsicum/Green Bell Pepper cut into cubes
6-7 slit Green Chillies for the gravy
1 tsp Sugar
Fresh Coriander leaves, finely chopped for garnishing
3 slit Green Chillies for garnishing
Method
1. Heat oil in a heavy-bottomed kadahi or wok and add in the whole spices (bay leaves, shahjeera or jeera, green cardamoms, black cardamoms, black peppercorns, mace, cloves and cinnamon sticks). Let them splutter for a minute.
2. Add the sliced onions and saute on a medium flame till the onions turn translucent.
3. Add garlic paste, ginger paste, turmeric powder, Kashmiri chilly powder, coriander powder, cumin powder, garam masala powder, salt and saute for few minutes.
4. Add in the chicken drumsticks one by one and stir fry on a low flame for about 5 mins.
5. Add in the beaten curd and mix slowly. Cover and cook on a low flame till the chicken is tender.
6. Now time to add in the tomatoes, bell peppers, slit green chillies and sugar. Mix slowly and cook on low flame uncovered for 5 mins or till the vegetables are cooked. (Avoid over-cooking to retain the color of the vegetables)
7. Time for some garnishing before serving. So remove the cooked Balti or Kadahi Chicken drumsticks one by one in a serving bowl and garnish with the chopped coriander leaves and green chillies, Serve hot with roti, naan or steamed rice.
Since the mercury level is already soaring high these days, I opted for the original Balti or Kadahi cooking this time wherein the drumsticks are fried and cooked along with the spices and vegetables without marination. Also, I have added in the bell peppers to make it a colorful dish.
Following is the step by step preparation of the Balti or Kadahi Chicken Drumsticks.
Ingredients
6 pieces or 540 g Chicken Drumsticks
3 Tbsp Vegetable Oil
2 Bay/Tejpatta leaves
1 tsp whole Shahjeera or Cumin/Jeera
4 Green Cardamom/Chhoti Elaichi
2 Black Cardamom/Badi Elaichi
1 inch Cinnamon stick/Dalchini
5-6 Black Peppercorns
1 Mace/Jaipatri
4-5 whole Clove/Laung
3 medium size Onions finely chopped
1 tsp Turmeric Powder
2 tsp Kashmiri Chilly Powder
2 tsp Garam Masala Powder
1 heaped Tbsp Coriander/Dhania Powder
1 tsp Cumin/Jeera Powder
2 tsp Garlic Paste
2 tsp Ginger Paste
3 Tbsp hung and beaten Curd/Dahi
Salt to taste
2 medium size Tomatoes cut into cubes
1/2 Yellow Bell Pepper cut into cubes
1 small Capsicum/Green Bell Pepper cut into cubes
6-7 slit Green Chillies for the gravy
1 tsp Sugar
Fresh Coriander leaves, finely chopped for garnishing
3 slit Green Chillies for garnishing
Method
1. Heat oil in a heavy-bottomed kadahi or wok and add in the whole spices (bay leaves, shahjeera or jeera, green cardamoms, black cardamoms, black peppercorns, mace, cloves and cinnamon sticks). Let them splutter for a minute.
2. Add the sliced onions and saute on a medium flame till the onions turn translucent.
3. Add garlic paste, ginger paste, turmeric powder, Kashmiri chilly powder, coriander powder, cumin powder, garam masala powder, salt and saute for few minutes.
4. Add in the chicken drumsticks one by one and stir fry on a low flame for about 5 mins.
5. Add in the beaten curd and mix slowly. Cover and cook on a low flame till the chicken is tender.
6. Now time to add in the tomatoes, bell peppers, slit green chillies and sugar. Mix slowly and cook on low flame uncovered for 5 mins or till the vegetables are cooked. (Avoid over-cooking to retain the color of the vegetables)
7. Time for some garnishing before serving. So remove the cooked Balti or Kadahi Chicken drumsticks one by one in a serving bowl and garnish with the chopped coriander leaves and green chillies, Serve hot with roti, naan or steamed rice.
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