Discover this easy aromatic chicken curry recipe that brings together bold flavors and simple cooking techniques. This Chicken Legs/Tangdi Masala recipe uses basic ingredients available at home, yet this chicken recipe delivers exceptional taste and aroma.
Yogurt Marinated Chicken Leg Quarters are first fried till golden and then simmered in a delicious aromatic gravy of tomatoes and onions along with spices till the Masala coats the chicken.
Chicken Legs Tangdi Masala Curry
Ingredients
To Marinate
- 500g Chicken Legs with Thighs Chicken Quarters
- 1 Tsp Salt
- 2 Tsp Lemon Juice
- 1/4 Cup Curd, thick & not sour
- 1/2 Tablespoon Ginger Garlic Paste
- 1/4 Tsp Turmeric
- 1/2 Tsp Cumin
- 1 Tsp Coriander
- 1 Tsp Kashmiri Chili
To Fry
- 1 Tablespoon Mustard Oil
Make a Paste
- 2 Tomatoes
- 1 Inch Ginger
- 4-5 Garlic Cloves
- 3 Green Chilies
For Curry
- 3 Tablespoon Mustard Oil
- 2 Cinnamon sticks, 4 Cardamom, 3 Cloves, 8-10 Peppercorns
- 1 Medium Sized Onion, finely chopped
- The Tomato Ginger Garlic Paste
- Salt to taste
- Hot Water (As required for Gravy)
- The Fried Chicken
- 2 Tablespoon Plain Yogurt, Whisked till No Lumps
- 1 Tsp Kasuri Methi, Crushed
- 1/4 Tsp Garam Masala
- Coriander Leaves, Chopped to Garnish
Instructions
- Marinate Chicken Leg Quarters with Yogurt, lemon juice, ginger garlic paste and spices for atleast 20 mins or overnight refrigerated. Pan Fry them till Golden on both sides
- Saute whole spices in oil, add a chopped onion. Saute till Golden brown.
- Add a paste made from tomatoes, Ginger Garlic and Green chilies. Cook few minutes. Add salt and spices.
- Add Hot Water and place the fried chicken pieces on the gravy. Cover cook on low heat 10mins.
- Add whisked Yogurt on Low heat, Kasuri methi, Garam masala and Garnish with coriander leaves.