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Preparation Time : 10
Cook Time : 45
Total Time : 55
Whole chicken legs 2 nos
Onion medium, paste 1 nos
Ginger paste 1 tsp
Garlic paste 1 tsp
Curd 2 tbsp
Cream 1/4 cups
Red chilly powder 1/2 tsp
turmeric powder 1/4 tsp
Green cardamon 1 nos
Cinnamon stick 1 inch
Bay leaf 2 nos
Ghee 1 tbsp
Mustard oil 2 tbsp
salt 1 tsp
Roasted spice powder 2 tsp
Beresta 1/4 cups
To be roasted and ground spice mix, green cardamon 2-3 nos
Shah Jeera 1 tsp
Nutmeg 1/8 tsp
Pepper 2 tsp
Make deep slit marks on the chicken legs with a knife. marinate with salt, turmeric powder and red chilly powder for 1/2 an hour. take it out and keep aside.
Heat mustard oil in a pan, sear the chicken legs on a high flame for about 3-4 minutes on each side.
Into the same oil add onion paste, ginger paste and garlic paste. Cook till the raw smell of onion disappears.
Add whipped curd and stir continuously so that it didn't split up.
Add turmeric powder, chilly powder,salt and sugar.
When oil starts releasing place the chicken legs and some water. cover and simmer the chicken.
Meanwhile in a Tadka pan add ghee to that add green cardamons, cinnamon stick and bay leaf. once the aroma comes pour it in the chicken gravy.
Add the beresta, cream and simmer the chicken until it's done and the gravy has thickened to coating consistency.
sprinkle the roasted spice mix, stir it well for 1 minute.
Switch off the flame and keep it covered for at least 15 minutes before serving with Parantha, naan etc.
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