Remove the skin and wash the chicken drumsticks well. Make stashes here and there and set aside to drain. If using chicken, then de-skin and cut into meduim sized peices. Wash well and set aside.

Heat the oil in the saucepan. Add all the powdered masalas and saute for a minute till a lovely aroma comes.

Add the chicken, and mix well for the fried masalas to get coated.

Leave it on low flame for five minutes.

Then add all the remaining ingredients and leave it on low flame on tight lid.

Keep stirring it in between to ensure that it does not stick to the bottom of the pan.

Cook till the masala and the chicken is well cooked. Garnish with curry leaves once done.

Serve with chapathis or rotis, while warm.