Serves - 4 People
Cooking Time - 45 Min
INGREDIENTS
4 Chicken Legs
1 Pink Onion chopped
1/4 Cup Spring Onions
MARINATION
1 Tsp Ginger Garlic Paste
1/2 Cup Curry Leaves
1/2 Cup Cilantro
1 Tsp Kastoori Methi
1 Tsp Pepper Powder
1 Tbsp Chili Powder
1 Tsp Garam Masala
1 Tsp Coriander Powder
1 Tsp Chat Masala
1 Tbsp Yogurt
Pinch Red Food Color
1 Tsp Lemon Juice
1 Tsp Oil
Salt As Required
PROCEDURE
Cooking Time - 45 Min
INGREDIENTS
4 Chicken Legs
1 Pink Onion chopped
1/4 Cup Spring Onions
MARINATION
1 Tsp Ginger Garlic Paste
1/2 Cup Curry Leaves
1/2 Cup Cilantro
1 Tsp Kastoori Methi
1 Tsp Pepper Powder
1 Tbsp Chili Powder
1 Tsp Garam Masala
1 Tsp Coriander Powder
1 Tsp Chat Masala
1 Tbsp Yogurt
Pinch Red Food Color
1 Tsp Lemon Juice
1 Tsp Oil
Salt As Required
PROCEDURE
- Wash the chicken legs and pat it dry. Make slits to the legs so the juices seep through during marination.
- Add all the ingredients listed above and marinate the chicken legs for at least 20 min.
- Heat a non-stick grill pan (I use weight watchers) and spray some oil.
- Now add the chopped onions and saute till the onions change its color.
- Slowly place the chicken legs on to the pan and let them cook under low flame.
- Turn them periodically so they cook evenly and make sure they are completely cooked before taking them out of the pan.
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