- 7 fresh green chile peppers, diced
- 1 tablespoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
- 1 1/2 teaspoons ground dried turmeric
- 1 teaspoon lime juice
- 2 cups chopped fresh cilantro
- 1 tablespoon plain yogurt
- 8 chicken drumsticks, skin removed
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- Place chili peppers, cumin seed, ginger-garlic paste, salt, turmeric, lime juice, and cilantro into a blender. Puree until the cilantro is very finely chopped, then add yogurt, and puree until smooth. Pour over the chicken drumsticks in a resealable plastic bag, and mix to coat. Marinate in the refrigerator at least 2 hours.
- To cook, heat vegetable oil in a large skillet over medium heat. Stir in onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the chicken and marinade, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the drumsticks are tender, 30 to 40 minutes.