Drumstick Chicken (Chettinad)


  • Drumstick chicken (leg pieces) – 5
  • Turmeric powder – 1/2 tsp
  • Rice powder – 2 tsp
  • Salt – to taste
  • Lemon – 1/2 fruit
  • Vegetable oil – to fry (approximately 5 tsp)

To grind :-

  • Red chilles – 6
  • Green chilly – 1
  • Ginger – 1 inch piece skin removed and chopped
  • Garlic – 5
  • Onion – 2 (roughly chopped)
  • Curry leaves – 15 (I’ve taken curry leaf powder 1/2 tsp)


red chillies, green chilly, ginger, garlic, curry leaf powder and onion



1. Ground the spices given under to grind in a mixie adding little water, and keep aside.

2. Make some slanting cuts on both the sides of the leg pieces. (This is to absorb the masalas)

3. Add salt

4. Add turmeric powder

5. Add rice powder

6. Add the ground spices to it.

7. Mix well with a spatula or your hands. Let it be marinated for 30 minutes.

8. Heat 3 tblsp of oil in a pan.

9. Add lemon juice to the chicken pieces. Place the marinated leg pieces one by one separately. Keep all the excess masala mix over the chicken pieces.

10. Keep the stove in medium flame and close with a lid.

11. After 5 minutes turn the sides and close again. Allow to cook.

12. Check often, turn the sides and allow to cook on all sides.

13. When chicken is fully cooked, turn off the stove. Serve along with rice.

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