Hyderabadi Chicken Drumsticks Curry – A Rich and Creamy Nizam-Inspired Recipe

There is something wonderfully comforting about cooking with chicken drumsticks. Across India, they are one of the most popular cuts for everyday curries because they are affordable, succulent and full of flavour. The bone gently enriches the gravy as it cooks, giving the curry a depth that boneless chicken simply cannot match. The meat also stays wonderfully juicy during longer cooking, making drumsticks the perfect choice for slow-simmered Indian curries.

This Hyderabadi Chicken Drumsticks Curry is inspired by a meal I enjoyed at a beautiful five-star hotel in Hyderabad many years ago. Every time I recreate my version, I am instantly transported back to that unforgettable lunch. The curry is fiery yet beautifully balanced with creamy yoghurt, sweet caramelised onions, fragrant spices and a touch of saffron. Hyderabad’s cuisine reflects centuries of royal influence from the Nizams and the Mughals, blending Persian traditions with the bold flavours of the Deccan. Whether it is the famous Hyderabadi biryani, dum ka murgh or the smoky pather ka gosht, the city’s food is rich in history and unforgettable in flavour.

If you enjoy restaurant-style Indian curries with layers of spice, creaminess and aroma, this Hyderabadi chicken curry deserves a place in your kitchen.

Preparation time: 30 minutes (plus at least 1 hour marinating)

Cooking time: 35–40 minutes

Serves: 4

Ingredients

For the Hyderabadi spice mix

• 1 tbsp coriander seeds

• 1 tsp cumin seeds

• 1 star anise

• 2–3 dried Kashmiri red chillies (optional)

• 5–6 green cardamom pods

• 10 black peppercorns

• 1 blade mace

• 1-inch cinnamon stick

• 2–3 cloves

For the barista (crispy onions)

• 3 medium white onions, thinly sliced and fried until deeply golden

Reserve the onions and keep the flavoured oil for cooking.

For the cashew paste

• 6–7 cashew nuts, roughly chopped

• 4–5 tbsp water

Soak for 1 hour before blending into a smooth paste.

For the chicken marinade

• 500g chicken drumsticks, with a few slashes cut into the flesh

• 1 cup fried onions (barista)

• 1 cup plain yoghurt

• Cashew paste

• ½ tsp turmeric

• ½ tsp Kashmiri chilli powder

• ½ tsp freshly ground black pepper

• 1 tbsp ginger and garlic paste

• 1–2 green chillies, slit (optional)

• Juice of ½ lemon

• Small handful fresh coriander, finely chopped

• Few fresh mint leaves, chopped

• 2 tbsp reserved onion oil

• ½ tsp salt

• Few strands saffron (optional)

For the curry

• 3 tbsp reserved onion oil (or any neutral oil)

• 4–5 garlic cloves, roughly chopped

• 1-inch ginger, roughly chopped

• 1 medium onion, roughly chopped

• 1 bay leaf

• 1 blade mace

• Pinch of freshly grated nutmeg

• 1 tbsp Hyderabadi spice mix

• Salt to taste

• ½–1 cup warm water

To garnish

• ½ tsp garam masala

• Fresh coriander, finely chopped

Method

Marinate the chicken by combining all the marinade ingredients in a large bowl. Massage well into the drumsticks, ensuring the marinade gets into the slashes. Cover and refrigerate for at least 1 hour, although overnight will give even better flavour.

Meanwhile, dry roast all the whole spices for the Hyderabadi spice mix over a medium heat for 2–3 minutes until fragrant. Leave to cool completely before grinding into a fine powder.

Heat 1 tablespoon of the reserved onion oil in a large non-stick pan or wok over a medium heat. Add the chopped onion, garlic and ginger and cook for 6–8 minutes until softened and lightly golden. Allow to cool slightly, then blend with the remaining fried onions into a smooth paste.

Return the pan to the heat and add the remaining oil. Fry the bay leaf and mace for about 30 seconds until fragrant. Stir in the onion paste and cook gently for 4–5 minutes, allowing the flavours to develop.

Add the marinated chicken and cook over a medium-high heat for 4–5 minutes, turning the drumsticks until well coated.

Reduce the heat to low and stir in the Hyderabadi spice mix, nutmeg and salt. Cover with a lid and cook gently for 20–25 minutes, stirring occasionally. Add the warm water if you prefer a looser gravy.

Remove the lid and simmer uncovered for a final 5 minutes until the sauce has thickened slightly and the chicken is fully cooked. The internal temperature should reach 75°C in the thickest part of the meat.

Switch off the heat, sprinkle over the garam masala and garnish generously with fresh coriander.

Serve with

Fresh chapatis, flaky parathas or naan, together with a simple kachumber salad and saag aloo.

This recipe is not from my latest cookbook, No Worries, Just Chicken Curries, but I have another Hyderabad special in it! Also, if you enjoy authentic regional Indian chicken recipes, you will find 70 delicious chicken curries and 30 vegetarian side dishes inside. The book is available on Amazon’s for £14.25.