Pan-fried spicy chicken drumsticks that come out juicy and delicious. The best chicken dish for a party menu.
Put all the ingredients for the marinade into a food processor/ blender and make it into a paste.
Mix with chicken drumsticks, cover, and refrigerate for 2- 4 hours.
Heat coconut oil in a large frying pan or a wok. Add ¼ tsp mustard seeds and ¼ tsp cumin seeds.
When mustard seeds start to splatter and cumin seeds start to get golden, add the rest of the tempering ingredients and fry for about 30 seconds or until dried chilies start to get brown.
Then take only the chicken pieces from the marinade (Keep the marinade, we are going to use it later), lay them in the pan, cook without stirring or turning the chicken pieces on medium heat until one side of the chicken pieces gets nice and brown. When one side is brown, turn the chicken pieces and let the other side also get brown.
Then turn the heat to low, add your marinade, spread it around to mix with chicken drumsticks, cover, and cook for about 45mins chicken pieces are cooked. Make sure the mix them, turn them and, shake the pan to prevent the mixture from sticking to the bottom and also to encourage even cooking.
After about 45mins, taste, and check for salt. Sprinkle some salt and mix if needed. (I usually do) If you’re using more chicken pieces, then it would take longer for your onions and the juices come out of the chicken pieces to cook down so adjust the cooking time accordingly.
Turn the heat to medium and cook for roughly about 15mins until the marinade/onion mixture turns dark brown and the chicken pieces get nice brown spots. Turn the chicken pieces frequently and scrape the pan to prevent the marinade from burning. Use tongs to hold the chicken pieces and use the chicken piece to scrape/rub the pan. So the browned onions stick to the chicken pieces better. You can also scrape the pan with a spoon instead.