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Main ingredients | Chicken legs, Hung yogurt, Roasted gram flour, Ginger-garlic paste, Lemon juice, Garam masala powder, Red chilli powder, Coriander powder, Cumin powder, Roasted fenugreek leaf powder, Red chilli paste, Mustard oil, Green chutney, Chaat masala |
Cuisine | Indian |
Course | Starters |
Prep time | 1-2 hours |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- 4 chicken legs
- Salt to taste
- ½ cup hung yogurt
- 2-3 tablespoons roasted gram flour
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 2 teaspoons garam masala powder
- 2 teaspoons red chilli powder
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- ¼ teaspoon turmeric powder
- 1 teaspoon dried fenugreek leaves powder
- 1½ tablespoons red chilli paste
- 2 tablespoons mustard oil + to drizzle
- A few pieces of hot charcoal
- Butter for basting
- Fresh mint sprigs for serving
- Onion roundels for serving
- Lemon wedges for serving
- Green chutney for serving
- Chaat masala to sprinkle
Method
- Make slits on the chicken legs. Sprinkle salt over them and rub well. Set aside for 10-15 minutes.
- Take hung yogurt in a parat, add gram flour, ginger-garlic paste, lemon juice, garam masala powder, red chilli powder, coriander powder, cumin powder, turmeric powder, fenugreek leaves powder, red chilli paste and mustard oil and whisk well.
- Add the chicken legs and mix well. Make sure that the chicken legs are coated well with the marinade. Set aside for 1 hour.
- Place a steel katori with a piece of hot coal in the centre. Pour some mustard oil and cover immediately. Set aside for 5 minutes. Remove the katori.
- Preheat the oven to 200°C. Place the chicken legs on an oven tray, keep it in the preheated oven and bake for 15-20 minutes basting with butter occasionally.
- Baste with some more butter once it is taken out of the oven.
- Arrange mint sprigs, onion roundels ad lemon wedges on the serving plate.
- Spread some green chutney in the centre and place the cooked chicken pieces on top.
- Sprinkle chaat masala and serve hot.
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