|Skinless chicken drumsticks||10|
|Minced garlic||3 Teaspoon|
|Minced ginger||3 Teaspoon|
|White vinegar||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onions||2 Large, finely chopped|
|Mughlai masala||3 Teaspoon|
|Chilli powder||1 Teaspoon|
|Tinned tomatoes||400 Gram|
1. Stab drumsticks few times with fork (this allows marinade to penetrate ) In bowl mix garlic, ginger, vinegar, salt. Add chicken, stir well to coat. Marinate in refrigerator for at least 4hrs.
2. Heat oil in large saucepan, saute onion till transparent, add masala powder, stir for lmin. Add chilli, tomato, cook for 5 mins, stir occasionally to prevent sticking.
3. Add chicken, (save marinade), stir on high for 2 mins, add marinade, cover, cook on low till chicken is cooked through. (apprx.6-7 mins)
4. Adjust salt, chilli to taste. If curry is too thick, add little water. Serve hot garnished with fresh chopped coriander.