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.