This dish of spiced chicken drumsticks in the Indian style has been a staple in my kitchen for years. It was born from a desire to rediscover the vibrant and warm flavors of Indian curries, but with a simpler and more accessible approach. I have always been fascinated by the richness of the spices used in Indian cuisine, and this dish is a way to highlight them while creating a comforting family meal. Chicken drumsticks are perfect for this recipe because they remain tender and juicy, even after baking in the oven. The tandoori marinade is essential to infuse the meat with deep and slightly spicy flavors. The cottage cheese, meanwhile, brings creaminess to the marinade and helps to tenderize the chicken. Cardamom, with its floral and slightly lemony scent, is the star of the sauce. It goes wonderfully with cashew nuts, which bring a creamy texture and a subtly sweet taste. Tomatoes, of course, are the base of the sauce, giving it depth and acidity. Bay leaf adds a herbaceous and aromatic note, while fenugreek, with its slightly bitter and caramelized taste, brings a touch of authenticity. Honey sweetens the sauce and balances the spices, and liquid cream gives it a velvety and gourmet texture. For preparation with the Thermomix®, it is important to cut the tomatoes into pieces before adding them to the bowl, in order to facilitate mixing. Feel free to adjust the seasoning of the sauce to your liking. You can add a little chili powder if you like spicier dishes, or a little sugar if you prefer a sweeter sauce. While cooking the chicken in the oven, watch the coloring carefully. If the drumsticks brown too quickly, you can cover them with a sheet of aluminum foil. For a vegetarian version, you can replace the chicken with pieces of firm tofu or paneer (Indian cheese). You can also add vegetables such as zucchini, eggplant or peppers to the sauce. For a vegan version, replace the cottage cheese with soy yogurt, the butter with coconut oil and the liquid cream with coconut cream. This dish goes perfectly with basmati rice, which absorbs the sauce and complements the Indian flavors. You can also accompany it with naan (Indian bread) or raita (yogurt and cucumber sauce). A fresh green salad will bring a touch of lightness to this hearty meal. The spiced chicken drumsticks in the Indian style can be stored well in the refrigerator for 2 to 3 days. You can also prepare the sauce in advance and freeze it. To reheat the chicken, you can do it in the oven or in the microwave. Feel free to add a little liquid cream to the sauce to make it creamier before reheating.

Spiced Chicken Drumsticks in Indian Style

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Description

Ingredients (11 ingredients)

Preparation (5 steps)

Preparation of the marinade

Preparation of the sauce

Mixing the sauce

Baking the chicken in the oven

Service

Finished cooking? Great! 🎉

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