1/2 cup of yoghurt
1/2 tsp chilli powder
2 tbsp tomato paste
2 cloves garlic
2 teaspoons fresh grated ginger
1 large onion
1 bell pepper
1/2 teaspoons cardamoms
2 teaspoons ground coriander
1/3 teaspoons of cumin
cumininammon, sweet pepper
1 can of tomatoes
1 cup broth, oil or clarified butter
In a bowl, combine the chopped garlic, ginger, tomato paste, yoghurt, and chili. Add the chicken, stir and put in the refrigerator overnight.
The next day, cut the paprika and onion into large cubes. In the pot, heat up the oil, add the onion and paprika and fry with the coriander, cumin, cardamom, cinnamon and paprika powder.
When the onions are translucent, add the broth and canned tomatoes, stew for a while. During this time, fry the marinated drumsticks in a pan, and when they are lightly golden, put them in a pot with sauce.
Simmer all together for about 20 minutes. Serve with rice, sprinkled with fresh coriander.