Masala Chicken Legs Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
• Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• Crush coriander, cumin, and cardamom seeds in grinder or with mortar & pestle.
• Toss seeds and remaining spices in a dry frying pan; stir over heat until fragrant. Remove from heat. Add oil and water, stir until combined.
• Cut diagonal slits about 1cm apart, through to the bones, on both sides of drumsticks.
• Rub spice mixture all over the drumsticks, place in shallow dish; cover, refrigerate 6 hours or overnight.
• Heat oiled griddle pan and cook drumsticks until browned and cooked through. Can also be barbecued or grilled.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
• Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Wash the chicken thoroughly pat dry prick the chicken with a fork.
• Carinate with salt, red chilli powder, garlic, ginger, lemon juice and cardamom powder; set aside for 30 minutes.
• Preparing chicken:.
• Sprinkle flour on the chicken legs. Mix well and deep fry in hot oil on medium flame. Fry them one by one pressing slightly with a slotted serving spoon.
• Drain on tissue paper set aside.
• For masala:.
• Heat oil in a pan. Add cloves, cinnamon, ginger, and garlic; stir it. Now add grated onions and stir till onions turn pale in colour.
• Add chilli powder, coriander powder, kasoori methi, cumin powder; mix well. Quickly add 1/2 cup water to avoid spices from burning; cook for a minute on high flame.
• Now add tomato puree, green chillies and salt.
• Cook on high flame till the masala (gravy) is thick.
• When thick, add 1 cup water and cook till dry.
• Mix the fried chicken legs to this gravy; cook for 5-6 minutes.
• Chicken should be coated with the gravy.
• Add water if required.
• Add sugar and coriander leaves; serve hot.
• If baking chicken, marinate for 45 minutes and bake at 200° c for 20 minutes.