Chicken Drummettes Flavored with Mustard, Fennel & Cumin: A Delight for your Tastebuds

Innovating with Chicken Drummettes
Innovating with Chicken Drummettes

And believe me, a good piece of chicken can make anybody believe in the existence of God. – Sherman Alexie, The Absolutely True Diary of a Part-Time Indian.

Last weekend, in our search for God, we came up with a new way of styling party style chicken drummettes in a somewhat different way, using an altogether different set of spices that we normally use for our chicken curry quickies. Here’s the recipe.


  • 8 chicken drummettes
  • 1 teaspoonful of each of mustard, fennel, and cumin seeds
  • 1 teaspoonful of mustard oil
  • 1 teaspoonful of each of turmeric and red chili powder
  • 2 large tomatoes, diced
  • Salt to taste
  • Fresh cilantro for garnish


  • Marinate the drummettes with turmeric, red chili, salt, and mustard oil for 15-20 minutes.
  • Heat olive oil in a deep skillet and add mustard, fennel, and cumin seeds, and let them splutter.
  • Add the drummettes to the skillet and stir fry until golden.
  • Add tomatoes and cover the skillet lightly with a lid and let it cook on low heat for another 20-25 minutes.
  • Garnish with fresh cilantro.

Article written by

Born and raised in Kolkata, the Indian City of Joy, I immigrated to the United States as a graduate student in 2005. I now live in Danville, California with my husband, two gigantic German Shepherd puppies and a bunch of Discus fish. An engineer and MBA by background, a marketing designer by profession, a voracious reader and a compulsive movie addict by hobby, I can't stop talking about interesting, exciting, intriguing and inspiring stuff I stumble up on.

Leave a Reply

%d bloggers like this: