This is a one pot wonder kinda recipe where there is minimal cleanup. All goes into one pan and makes a hearty dish. I’ve used only chicken drumsticks here, but you can use whatever kind of cuts you have on hand.
The recipe goes as follows:
1kg chicken drumsticks (preferably with skin on)
2 tsp curry powder
1 tsp garam masala
2 tsp chilli powder
1 and 1/2 tbsp honey
1.5 tsp salt or to taste
2 tbsp mustard sauce
1 tbsp lemon juice
3-4 tbsp oil to shallow fry/ sear the chicken pieces
2 medium onions sliced
6-8 jalapenos sliced
2 garlic cloves crushed with skin
1 red capsicum sliced
1/2 cup thickly sliced mushrooms
coriander leaves to garnish
Wash and clean the chicken legs and pat dry.
Slice through the thickest part of the leg till the bone to make gashes for the marinade to penetrate .
Marinate chicken with curry powder, chilly powder, garam masala, salt, honey, mustard sauce, lemon juice and crushed garlic.Let it marinate for a few hours or minimum one hour.
Preheat oven to 180C.
In a wide cast iron pan, add a few tablespoons of oil and allow it to come to high heat on the hob.
Add the chicken legs around the pan and allow it to sear, fry till brown. The chicken doesn’t need to be fully cooked. We only want to get a deep color on the chicken on all sides.
Once all the chicken is in the pan, add the onions, jalapeños and mushrooms into the same bowl with the remaining marinade and toss it really well.
When the chicken has some awesome color, switch off the flame, and toss the onions and veggies into the pan and mix around .
Place the cast iron dish into the oven, and let it bake for 20-25 mins until the chicken is completely cooked.
The onions will soften and create a semi gravy with the veggies and the chicken juices.
Enjoy as a side or just with some roti/ poori.
If you dont have a cast iron pan, just fry the chicken pieces in a regular non stick pan and then place the seared chicken and the veggies all in one roasting dish and bake.
Hope you enjoy it as much as we do.