Butter chicken drumsticks

  • 40 mins cooking
  • Serves 4
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Butter chicken drumsticks
  • 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


Butter chicken drumsticks
  • 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.

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