EGG-CHICKEN DRUMSTICK CURRY

EGG-CHICKEN DRUMSTICK CURRY-by-Vidya

Ingredients:
4 Chicken Drumsticks
5 Boiled eggs
3 cloves Garlic (Finely chopped)
4 - 5 Green chilies (Finely chopped)
1 inch Ginger (Finely chopped)
1 1/2 tsp Red chili powder
1 1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
3 tsp Coriander powder
2 tsp Tandoori Masala
2 - 3 pinch Black pepper powder
1 tbsp whole cumin seeds
1 tbp whole fenugreek seeds
1 tbsp Garam Masala
1 tbsp Ghee (Clarified Butter)
1 tbsp Lemon juice
Salt (As per taste)
1 cup coconut milk
1 Onion
Oil

Procedure:
1. To each drumstick make 3 to 4 small but deep cuts with a knife at various places. (For stuffing the masala)
2. Now, grind Green chilies,Garlic,Ginger,cumin seeds(fried),fenugreek seeds(fried) into a paste.Make a paste of the curry powder and chilli powder with a little water.
3. Add chili powder, garam masala, turmeric powder, black pepper powder, coriander powder, tandoori masala, ghee, lemon juice and salt to the chili-garlic-ginger paste and mix it thoroughly. Add a tsp of water to it if the mixture is too thick. Mix it thoroughly to form a smooth mixture.
4. Take each drumstick and stuff it and coat it generously with the grinded Masala.
5. Once all the drumsticks are generously coated and stuffed, leave them aside for a couple of hours to marinate.
6. Once marinated, heat oil in the frying pan. (On a medium-high flame)
7. Fry the onion until translucent in the veg oil.Add the curry and chilli powder paste and stir in and fry.Add boiled eggs nd fry for 20 min.Add the chicken pieces and seal well on all sides. Add half the coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring occasionaly.If needed add more coconut milk to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. ********************************************