How to make Herbed Chicken Legs -
Chicken legs marinated in a fresh herb mixture and baked with onions and carrot and served with a flavourful sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken legs (चिकन टंगड़ी), Fresh thyme (ताज़ी थाईम)
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Herbed Chicken Legs checkout Steamed Ginger Chicken With Asian Greens, Chicken and Chickpea Tagine, Chicken Cau Cau, Chicken and Dumplings Gravy . You can also find more Main Course Chicken recipes like Chicken With Dates Malabar Chicken Curry Kolhapuri Sukka Chicken-SK Khazana Mongolian Chicken - SK Khazana
Herbed Chicken Legs Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Herbed Chicken Legs Recipe
Chicken legs with skin 2
Fresh thyme sprigs 2
Fresh rosemary sprigs 1
Balsamic vinegar 1 tablespoon
Salt to taste
Red chilli flakes 2 teaspoons
Garlic cloves chopped 8-10
Butter ½ cup
Onions cut into cubes 2 medium
Carrot cut into cubes 1
Honey 1 tablespoon
Fresh parsley sprig for garnishing
Butter 2 tablespoons
Refined flour (maida) ½ cup
Chicken stock ¼ cup
Method
Step 1
Preheat oven at 180°C. Spread an aluminium foil on a baking tray.
Step 2
Chop thyme and rosemary and place in a bowl. Add balsamic vinegar, salt, red chilli flakes, garlic and butter and mix well.
Step 3
Add chicken legs, mix well and set aside to marinate for 10-15 minutes.
Step 4
Place onion and carrot cubes on the baking tray and put the marinated chicken legs on it. Apply the left-over marinade on top, drizzle honey on the chicken legs. Place the tray in the preheated oven and bake for 15-20 minutes.
Step 5
Remove from oven and place the chicken and vegetables on a serving platter.
Step 6
To make sauce, heat butter in a non-stick pan. Add refined flour, mix and sauté for 2-3 minutes, stirring continuously.
Step 7
Add the left-over juices of the chicken and vegetables and mix well. Add chicken stock, stir well and cook till the sauce thickens. Remove from heat and strain the sauce.
Step 8
Pour sauce over chicken and vegetables, garnish with parsley sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
