Chickens Legs – 5
Salt to taste
Lemon Juice – 1 tbsp
For the Marinade
Cloves – 4
Peppercorn – 1 tbsp
Poppy Seeds – 1 tbsp
Tamarind – lemon size
Green chilies – 3 nos
Coriander leaves handful
Mint leaves handful
Ginger Garlic paste – 1 tbsp
How to make the Spicy Chicken Legs
Wash and drain the chicken legs in a colander.
In a Kadai, dry saute cloves, cinnamon, poppy seeds, tamarind for couple mints. Remove
Then add 1 tsp of oil, add green chilies, coriander leaves, mint leaves and saute well. Remove and allow to cool.
Make a paste of this along with dry roasted ingredients.
To the chicken legs, apply the marinade along with salt, turmeric powder, lemon juice and ginger garlic paste.
Cut potatoes as wedges and add to the chicken.
Marinade this in fridge for 3 hours.
Once ready to roast, heat a kadai that’s tall enough. add the chicken along with the marinade having the potatoes. Cook on low flame for 20 mins, without covering the kadai.
This goes for the April Week 1, Cooking from Cookbook Challenge Group.