Ingredients:
1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.
2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.
3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.
- 4-5 chicken legs, make slits all over
- 1 tbsp ginger-garlic-green chilli paste
- 1/4 tsp red chilli powder
- 3/4 tsp black pepper pwd
- large pinch turmeric pwd
- 3/4 tbsp coriander powder
- large pinch cumin pwd
- pinch of garam masala pwd
- 1 tbsp hot and sweet tomato chilli sauce
- 2 1/2 tbsps hung yogurt
- 1 tbsp lemon juice
- salt to taste
- 2 tbsps oil
1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.
2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.
3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.
