Masala Chicken Legs

Recipe by jas kaur
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the chicken thoroughly pat dry prick the chicken with a fork.
  • Carinate with salt, red chilli powder, garlic, ginger, lemon juice and cardamom powder; set aside for 30 minutes.
  • Preparing chicken:
  • 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.
  • Drain on tissue paper set aside.
  • For masala:
  • 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.
  • 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.
  • Now add tomato puree, green chillies and salt.
  • Cook on high flame till the masala (gravy) is thick.
  • When thick, add 1 cup water and cook till dry.
  • Mix the fried chicken legs to this gravy; cook for 5-6 minutes.
  • Chicken should be coated with the gravy.
  • Add water if required.
  • Add sugar and coriander leaves; serve hot.
  • If baking chicken, marinate for 45 minutes and bake at 200° c for 20 minutes.
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