Garlic Chatkara Chicken
Garlic Chatkara Chicken
Ingredients
For the Brine
- 3 cups water
- 1 1/2 tablespoons salt
- 1 teaspoon peppercorns
- 1 teaspoon Italian herbs
- 4 garlic, crushed (4-5 cloves)
- 1 tablespoon vinegar
- 4 chicken drumsticks, butterflied
For the Marinade
- 2 tablespoons thick yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon hot chili powder, optional
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 tablespoon mustard oil
- 1 pinch salt, since chicken is brined
For the Chatkara Sauce Mix
- 1 tablespoon ketchup
- 1/2 teaspoon soy sauce
- 2 tablespoons tomato puree
- 1 teaspoon Naga chili paste, or chili oil, adjust to spice preference
- 1 pinch salt
- 1/2 teaspoon honey
- 1 squeeze lemon juice
For Finishing
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- 1 fresh coriander, chopped, for garnish
Instructions
- 1
Prepare the chicken drumsticks by butterflying them: carefully slit along the bone and spread the meat open to create a flatter piece.
⏱️ 5 min
- 2
In a large bowl, combine the water, 1 1/2 tablespoons of salt, peppercorns, Italian herbs, crushed garlic (4-5 cloves), and vinegar. Stir until the salt is dissolved.
⏱️ 5 min
- 3
Add the butterflied chicken drumsticks to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for 4 hours.
⏱️ 240 min
- 4
After brining, remove the chicken from the brine, rinse thoroughly under cold water, and pat completely dry with paper towels. This step is crucial for good browning.
⏱️ 5 min
- 5
In a separate medium bowl, combine the thick yogurt, 1 tablespoon of lemon juice, ginger garlic paste, turmeric, Kashmiri chili powder, hot chili powder (if using), cumin powder, coriander powder, garam masala, mustard oil, and a pinch of salt. Mix well to form a smooth marinade.
⏱️ 5 min
- 6
Thoroughly coat the rinsed and dried chicken drumsticks with the prepared yogurt marinade. Set aside while you prepare the sauce.
⏱️ 5 min
- 7
In a small bowl, whisk together the ketchup, soy sauce, tomato puree, Naga chili paste (or chili oil), a pinch of salt, honey, and a squeeze of lemon juice. Mix until all ingredients are well combined and the sauce is smooth. Set aside.
⏱️ 5 min
- 8
Heat a large skillet or frying pan over medium-high heat. Once hot, add the marinated chicken drumsticks and pan-sear for 2-3 minutes per side until a nice golden-brown crust forms.
⏱️ 6 min
- 9
Reduce the heat to low, cover the pan, and cook the chicken for an additional 12-15 minutes, or until the chicken is cooked through and juicy. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 15 min
- 10
In the same pan (no need to clean), melt 1 tablespoon of butter over medium heat.
⏱️ 1 min
- 11
Add the 1 tablespoon of minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 12
Pour the prepared Chatkara Sauce Mix into the pan with the sautéed garlic. Cook, stirring constantly, for 2-3 minutes until the sauce thickens slightly and becomes glossy.
⏱️ 3 min
- 13
Return the cooked chicken drumsticks to the pan with the sauce. Toss gently to ensure each piece of chicken is thoroughly coated in the glossy Chatkara sauce.
⏱️ 2 min
- 14
Garnish with fresh chopped coriander and serve hot. This dish pairs wonderfully with rice or naan bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chatkara Chicken
For the Brine
- 3 cups water
- 1 1/2 tablespoons salt
- 1 teaspoon peppercorns
- 1 teaspoon Italian herbs
- 4 garlic, crushed (4-5 cloves)
- 1 tablespoon vinegar
- 4 chicken drumsticks, butterflied
For the Marinade
- 2 tablespoons thick yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon hot chili powder, optional
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 tablespoon mustard oil
- 1 pinch salt, since chicken is brined
For the Chatkara Sauce Mix
- 1 tablespoon ketchup
- 1/2 teaspoon soy sauce
- 2 tablespoons tomato puree
- 1 teaspoon Naga chili paste, or chili oil, adjust to spice preference
- 1 pinch salt
- 1/2 teaspoon honey
- 1 squeeze lemon juice
For Finishing
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- 1 fresh coriander, chopped, for garnish
Instructions
- 1
Prepare the chicken drumsticks by butterflying them: carefully slit along the bone and spread the meat open to create a flatter piece.
⏱️ 5 min - 2
In a large bowl, combine the water, 1 1/2 tablespoons of salt, peppercorns, Italian herbs, crushed garlic (4-5 cloves), and vinegar. Stir until the salt is dissolved.
⏱️ 5 min - 3
Add the butterflied chicken drumsticks to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for 4 hours.
⏱️ 240 min - 4
After brining, remove the chicken from the brine, rinse thoroughly under cold water, and pat completely dry with paper towels. This step is crucial for good browning.
⏱️ 5 min - 5
In a separate medium bowl, combine the thick yogurt, 1 tablespoon of lemon juice, ginger garlic paste, turmeric, Kashmiri chili powder, hot chili powder (if using), cumin powder, coriander powder, garam masala, mustard oil, and a pinch of salt. Mix well to form a smooth marinade.
⏱️ 5 min - 6
Thoroughly coat the rinsed and dried chicken drumsticks with the prepared yogurt marinade. Set aside while you prepare the sauce.
⏱️ 5 min - 7
In a small bowl, whisk together the ketchup, soy sauce, tomato puree, Naga chili paste (or chili oil), a pinch of salt, honey, and a squeeze of lemon juice. Mix until all ingredients are well combined and the sauce is smooth. Set aside.
⏱️ 5 min - 8
Heat a large skillet or frying pan over medium-high heat. Once hot, add the marinated chicken drumsticks and pan-sear for 2-3 minutes per side until a nice golden-brown crust forms.
⏱️ 6 min - 9
Reduce the heat to low, cover the pan, and cook the chicken for an additional 12-15 minutes, or until the chicken is cooked through and juicy. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 15 min - 10
In the same pan (no need to clean), melt 1 tablespoon of butter over medium heat.
⏱️ 1 min - 11
Add the 1 tablespoon of minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 12
Pour the prepared Chatkara Sauce Mix into the pan with the sautéed garlic. Cook, stirring constantly, for 2-3 minutes until the sauce thickens slightly and becomes glossy.
⏱️ 3 min - 13
Return the cooked chicken drumsticks to the pan with the sauce. Toss gently to ensure each piece of chicken is thoroughly coated in the glossy Chatkara sauce.
⏱️ 2 min - 14
Garnish with fresh chopped coriander and serve hot. This dish pairs wonderfully with rice or naan bread.
⏱️ 1 min