Adapted from https://www.instagram.com/p/Ctl4IErA6xt/ (increased portion size, substituted spices) and adjusted with the help of ChatGPT. ## Ingredients - 1.176 kg (11) chicken drumsticks - Salt, to taste (for seasoning) - 4 tbsp oil - 2 inches cinnamon - 8 cloves - peppa - bit of nutmeg or cinna - bay leaf - 2 large onions, sliced - 3 tbsp ginger garlic paste - Spices for Curry: - 2-4 tsp salt (adjust to taste) - 1 tsp turmeric powder - 2 tsp red chilli powder - 4 tsp coriander powder - 1 tsp cumin - 2 tsp garam masala powder - 796 ml can of tomatoes - 2 tbsp yoghurt - Water (use sparingly, based on the consistency of the canned tomatoes) - 2 tsp crushed pepper - 2 tbsp coriander or fenugreek leaves (Kasuri Methi), for garnishing ## Steps 1. **Prepare Ingredients:** Have all your ingredients measured and ready. 2. **Remove Chicken Skin:** - Hold each drumstick by the bone end and use a paper towel to get a firm grip on the skin. - Pull the skin down toward the thicker end of the drumstick and off. If the skin is stubborn, you can use a small knife to help start the peel or cut away any connective tissue holding the skin to the meat. - Once all drumsticks are skinned, proceed with the recipe. Optionally, pat them dry with paper towels. 3. **Curry Base:** Set your cooking pot to Sauté mode on high. Add the oil and temper the cinnamon, cloves, ground black pepper, and bay leaves. If using, add a pinch of nutmeg or cinnamon now. 4. **Sauté Onions:** Add the sliced onions with a bit of salt, cooking until golden brown. 5. **Ginger Garlic Paste:** Stir in the ginger garlic paste and cook until the raw smell dissipates. 6. **Add Dry Spices:** Include the salt, turmeric, red chilli, Kashmiri chilli, coriander, cumin, and meat masala powders. Sauté on a low flame. 7. **Incorporate Tomatoes:** Add the canned tomatoes. If they are whole, crush or chop them before adding. Cook until the mixture thickens slightly. 8. **Mix in Yoghurt:** Smoothly blend in the yoghurt. 9. **Add Drumsticks:** Place the skinned drumsticks into the pot, ensuring they are well coated with the sauce. Adjust water as necessary, considering the moisture content of the canned tomatoes. 10. **Pressure Cook:** Switch to Pressure Cook on high for 10 minutes. Once completed, allow for a Natural Pressure Release (NPR) for 5 minutes, then quick release. 11. **Adjust Consistency:** If the curry is too liquid, use the Sauté function to reduce it to your liking. 12. **Final Touches:** Sprinkle with pepper and fenugreek leaves before serving.