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Murghi e Laichi Cardamom Chicken Drumsticks
Skinless drumsticks rubbed with ginger, garlic and a generous dose of ground cardamom, seared with sliced red onion and whole bay and cinnamon, then braised until the meat falls from the bone in a mellow, minty-sweet onion sauce.
- YieldServes 4
- Hands-on38 min
- Total1 h 34 min
- Difficulty
Ingredients
Rub
- 2 tbspginger paste, fresh ginger pureed with a little water
- 1 tbspgarlic paste, garlic pureed with a little water
- 2 tspcardamom seeds from green or white pods, finely ground
- 1 tspcayenne
- 1 tspcoarse kosher or sea salt
- ¼ tspground turmeric
- 8chicken drumsticks, skin removed (about 1 kg)
- 2 tbspcanola oil
- 150 gred onion, 1 medium, halved lengthwise and thinly sliced
- 4 leavesbay leaves, fresh or dried
- 2 stickscinnamon, each about 7.5 cm long
- 240 mlwater
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
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