Masala Chicken Legs

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!!!!

• Ready In: 45 mins
• Serves: 4

Ingredients

• marinade

• 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)

• masala (sauce)

• 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.