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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crush coriander, cumin, and cardamom seeds in grinder or with mortar & pestle. | 2. Toss seeds and remaining spices in a dry frying pan; stir over heat until fragrant. Remove from heat. Add oil and water, stir until combined. | 3. Cut diagonal slits about 1cm apart, through to the bones, on both sides of drumsticks. | 4. Rub spice mixture all over the drumsticks, place in shallow dish; cover, refrigerate 6 hours or overnight. | 5. Heat oiled griddle pan and cook drumsticks until browned and cooked through. Can also be barbecued or grilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander seed	2	teaspoons		10.728	1.9796	0.4453	0.6397
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
cardamom seed	1/2	teaspoon		-	-	-	-
hot chili powder	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cinnamon	1/4	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
water	1	tablespoon		0.0	0.0	0.0	0.0
chicken drumstick	8			15945.6	28.6296	347.1792	1602.8952

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.