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Masala Chicken Legs

  • 45minutes
  • 740calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8-10 chicken legs

  2. 4.92 ml salt

  3. 4.92 ml coriander powder

  4. 2.46 ml crushed garlic

  5. 4.92 ml grated gingerroot

  6. 14.78 ml lemon juice

  7. 1 1/53 ml cardamom powder

  8. 19.71-24.64 ml refined flour

  9. oil (for frying)

  10. 19.71-24.64 ml oil

  11. 4-5 cloves

  12. 1 cinnamon stick

  13. 2.46 ml garlic

  14. 7 1/39 ml ginger

  15. 236 1/29 ml grated onion (use grated onion only for thick coating of sauce n flavor)

  16. 4.92 ml red chili powder

  17. 118 1/59 ml chopped coriander leaves

  18. 7 1/39 ml coriander powder

  19. 2.46 ml garam masala

  20. 2.46 ml dried fenugreek leaves (kasoori methi)

  21. 2.46 ml roasted ground cumin

  22. 5-6 tomatoes , chopped n churned

  23. 2 green chilies , chopped

  24. 4.92 ml salt (or to taste)

  25. 2.46 ml sugar

  26. 118 1/59 ml water

  27. 236 1/29 ml water

Instructions Jump to Ingredients ↑

  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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