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Preparation Time : 30
Cook Time : 20
Total Time : 50
Chicken legs 10 pcs
1 tsp salt
1 tsp pepper powder
10 garlic cloves (small)
3 tbsp olive oil
1 tbsp vinegar
3 tbsp schezwan chutney
1/2 tsp roasted white sesame seeds
1 tbsp chopped spring onions
Rinse the chicken thoroughly and keep aside.
Make the garlic cloves into a paste and keep aside.
Apply salt, pepper powder, garlic paste to the chicken leg pieces and leave for about 30 minutes
Heat up a heavy bottomed pan, add olive oil. when the oil is hot, place the chicken pieces in the pan.
Roast on both sides for 3 minutes. cover and cook for 5-7 minutes each side.
Open the lid, mix for once, add vinegar and schezwan chutney.
Flip the pieces until the pieces are nicely coated with the schezwan chutney. Roast on high flame for 3-5 minutes flipping both sides.
Turn off the flame and take them into a serving plate. Pour the oily schezwan gravy over the leg pieces. Srinkle white sesame seeds and chopped spring onions before serving.
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