Name: Butter chicken drumsticks
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup (150g) roasted unsalted cashews; 2 teaspoon garam masala; 2 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1/2 teaspoon chilli powder; 1/4 teaspoon ground cardamom; 2 clove garlic, quartered; 3 centimetre piece fresh ginger (15g), grated; 1/3 cup (95g) tomato paste; 2 tablespoon lemon juice; 3/4 cup (180ml) buttermilk; 60 gram butter; 12 chicken drumsticks (1.8kg); 1 1/2 cup (375ml) chicken stock; 1/2 cup loosely packed fresh coriander leaves, to serve

Ingredients

1 cup (150g) roasted unsalted cashews

2 teaspoon garam masala

2 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon chilli powder

1/4 teaspoon ground cardamom

2 clove garlic, quartered

3 centimetre piece fresh ginger (15g), grated

1/3 cup (95g) tomato paste

2 tablespoon lemon juice

3/4 cup (180ml) buttermilk

60 gram butter

12 chicken drumsticks (1.8kg)

1 1/2 cup (375ml) chicken stock

1/2 cup loosely packed fresh coriander leaves, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Process nuts, spices, garlic, ginger, paste, juice and ¼ cup of the buttermilk until smooth.

3.Melt half the butter in large baking dish; cook chicken, in batches, until browned.

4.Melt remaining butter in same dish; cook spice mixture, stirring, about 3 minutes or until fragrant. Stir in stock and remaining buttermilk; bring to the boil. Return chicken to dish.

5.Roast, covered, 10 minutes. Uncover; roast about 10 minutes or until chicken is cooked through.

6.Serve chicken sprinkled with coriander. Steamed rice is a great accompaniment for this meal.

Garam masala literally means “blended spices” in its northern Indian place of origin; it is based on varying proportions of cardamom, cinnamon, clove, coriander, fennel and cumin, roasted and ground together. Black pepper and chilli can be added for a hotter version.
Note

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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