Ingredients

• 8 skinless chicken drumsticks (weight approx. 850 gms.)
• 1/4 cup - vegetable oil
• 3/4 cup - ground onions
• 2 cloves
• 8 peppercorns
• 8 whole red chillies
• 1/2 tsp - mustard seeds
• 1 tsp - cumin seeds
• 1 tsp - nigella seeds
• 1 tsp - aniseed
• 2 tsp - red chilli powder
• 2 tbsp - crumbled jaggery
• 2 tbsp - finely shredded ginger
• 2 tbsp - finely slivered garlic
• Salt to taste
• 2 tbsp - lemon juice
• For the marinade:
• 1 cup - thick yoghurt
• 1 tbsp - ginger paste1 tbsp - garlic paste
• 1/2 tsp - turmeric powder
• 1 tsp - garam masala

How to Make Pickled chicken drumstick

• Combine all the ingredients for the marinade and drumsticks. Leave to marinate for 8 hours, refrigerated.
• Arrange drumsticks in a 10 inch quiche dish, in spoke shape with thicker end facing the rim of the dish.
• Micro (covered) for 10 mins. on High, turning over once.
• Remove from the microwave oven.
• Drain and reserve gravy for later use.
• Combine vegetable oil and onions in a 1.6 litre casserole dish.
• Micro uncovered for 4 mins. on High stirring once.
• Add the cloves, peppercorns, whole red chillies, mustard seeds and cumin seeds.
• Mix well
• Micro, covered with paper towel for 2 mins. on High.
• Add nigella seeds, aniseed, red chilli powder, jaggery, ginger, garlic and the gravy from step (2).
• Mix well. Micro, covered with paper towel, for 4 mins. on High.
• Remove from the microwave oven and add salt to taste and lemon juice.
• Mix well and pour on the drumsticks.
• Micro, covered for 4 mins. on 80% (Medium High).