Tomato Masala Chicken Drumsticks with Turmeric Rice

Instructions

1. 1

   Rinse the chicken drumsticks and pat them dry with paper towels.

2. 2

   In a large bowl, combine the chicken drumsticks with 1 teaspoon salt, 1 teaspoon chicken masala, 1 teaspoon paprika powder, 1 teaspoon ginger powder, 1 teaspoon garlic (minced), and

3. 3

   5 teaspoon black pepper. Mix well to coat the chicken evenly. Set aside to marinate for at least 15 minutes.

4. 4

   Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet or deep pan over medium heat.

5. 5

   Add the chopped onion and sauté for 3-4 minutes until soft and translucent.

6. 6

   Stir in 1 tablespoon tomato paste and 2 tablespoons tomato sauce. Cook for 2 minutes, stirring frequently.

7. 7

   Add the marinated chicken drumsticks to the pan. Sear on all sides for 5-7 minutes until lightly browned.

8. 8

   Reduce the heat to low, cover, and let the chicken cook for 20-25 minutes, turning occasionally, until cooked through and tender. Add a splash of water if the sauce gets too thick.

9. 9

   While the chicken is cooking, rinse 200g basmati rice under cold water until the water runs clear.

10. 10

    In a separate saucepan, add the rinsed rice, 2 cups water, and 1 teaspoon turmeric powder. Bring to a boil over medium-high heat.

11. 11

    Once boiling, reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is cooked and the water is absorbed. Fluff the rice with a fork.

12. 12

    Serve the tomato masala chicken drumsticks hot with the turmeric rice on the side. Enjoy!