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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Marinated chicken legs sautéed in a delicious blend of spices doesn't take much time to cook once marinated for 30 minutes and the flavour is so delicious. A very Indian recipe that tingles your taste buds. Enjoy!!!! Ingredients:
8 -10 chicken legs |
1 teaspoon salt |
1 teaspoon red chili powder |
1 teaspoon coriander powder |
1/2 teaspoon crushed garlic |
1 teaspoon grated gingerroot |
3 teaspoons lemon juice |
1/4 teaspoon cardamom powder |
4 -5 teaspoons refined flour |
oil (for frying) |
4 -5 teaspoons oil |
4 -5 cloves |
1 cinnamon stick |
1/2 teaspoon garlic |
1 1/2 teaspoons ginger |
1 cup grated onion (use grated onion only for thick coating of sauce n flavor) |
1 teaspoon red chili powder |
1/2 cup chopped coriander leaves |
1 1/2 teaspoons coriander powder |
1/2 teaspoon garam masala |
1/2 teaspoon dried fenugreek leaves (kasoori methi) |
1/2 teaspoon roasted ground cumin |
5 -6 tomatoes, chopped n churned |
2 green chilies, chopped |
1 teaspoon salt (or to taste) |
1/2 teaspoon sugar |
1/2 cup water |
1 cup water |
Directions:
1. Wash the chicken thoroughly pat dry prick the chicken with a fork.
2. Carinate with salt, red chilli powder, garlic, ginger, lemon juice and cardamom powder; set aside for 30 minutes.
3. Preparing chicken:.
4. Sprinkle flour on the chicken legs. Mix well and deep fry in hot oil on medium flame. Fry them one by one pressing slightly with a slotted serving spoon.
5. Drain on tissue paper set aside.
6. For masala:.
7. Heat oil in a pan. Add cloves, cinnamon, ginger, and garlic; stir it. Now add grated onions and stir till onions turn pale in colour.
8. Add chilli powder, coriander powder, kasoori methi, cumin powder; mix well. Quickly add 1/2 cup water to avoid spices from burning; cook for a minute on high flame.
9. Now add tomato puree, green chillies and salt.
10. Cook on high flame till the masala (gravy) is thick.
11. When thick, add 1 cup water and cook till dry.
12. Mix the fried chicken legs to this gravy; cook for 5-6 minutes.
13. Chicken should be coated with the gravy.
14. Add water if required.
15. Add sugar and coriander leaves; serve hot.
16. If baking chicken, marinate for 45 minutes and bake at 200° c for 20 minutes.
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