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| Main ingredients | Gun powder (molaga podi), Chicken legs, Ginger-garlic paste, Red chilli powder, Fennel powder, Turmeric powder, Garam masala powder, White pepper powder, Green chillies, Curry leaves, Kashmiri red chilli powder, Fresh coriander leaves, Lemon, Oil |
| Cuisine | South Indian |
| Course | Starter |
| Prep time | 35-40 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1½ teaspoons gun powder (molaga podi)
- 2 chicken legs
- 1½ tablespoons ginger-garlic paste
- 1½ teaspoons red chilli powder
- 1 teaspoon fennel powder
- ½ teaspoon turmeric powder
- ¾ teaspoon garam masala powder
- ½ teaspoon white pepper powder
- Salt to taste
- 2-3 green chillies, chopped
- 6-7 curry leaves, shredded
- 1½ teaspoon Kashmiri chilli powder
- 1-2 tablespoons chopped fresh coriander leaves
- ½ lemon
- 2-3 tablespoons oil
- Green chutney to serve
- Dahi kanda to serve
Method
- Make a few slits on the chicken legs.
- Take ginger-garlic paste in a large bowl, add red chilli powder, fennel powder, turmeric powder, garam masala powder, white pepper powder, salt, green chillies, curry leaves, Kashmiri chilli powder, gun powder, coriander leaves and squeeze the lemon juice into the bowl and mix. Add ¼ cup water and mix. Add 1-2 tablespoons oil and mix well.
- Add chicken legs to this masala, stuff some masala into the slits and rub well. Set aside to marinate for 25-30 minutes.
- Preheat oven to 180⁰ C.
- Heat remaining oil in a non-stick shallow pan, add marinated chicken pieces and cook on high heat for 2-3 minutes on each side.
- Place the chicken on a baking tray, keep it in the preheated oven and bake for 20 minutes.
- Bring the chicken out of the oven and transfer onto a serving plate. Serve hot with green chutney and dahi kanda.
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