Best Masala Chicken Legs Recipes

Masala Chicken Legs image

Provided by jas kaur

Time 45m

Yield 4 serving(s)

Number Of Ingredients 28

8 -10 chicken legs
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon crushed garlic
1 teaspoon grated gingerroot
3 teaspoons lemon juice
1/4 teaspoon cardamom powder
4 -5 teaspoons refined flour
oil (for frying)
4 -5 teaspoons oil
4 -5 cloves
1 cinnamon stick
1/2 teaspoon garlic
1 1/2 teaspoons ginger
1 cup grated onion (use grated onion only for thick coating of sauce n flavor)
1 teaspoon red chili powder
1/2 cup chopped coriander leaves
1 1/2 teaspoons coriander powder
1/2 teaspoon garam masala
1/2 teaspoon dried fenugreek leaves (kasoori methi)
1/2 teaspoon roasted ground cumin
5 -6 tomatoes, chopped n churned
2 green chilies, chopped
1 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 cup water
1 cup water

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.

Nutrition Facts : Calories 740.9, Fat 45.8, SaturatedFat 12.1, Cholesterol 277.2, Sodium 1454.6, Carbohydrate 17, Fiber 3.5, Sugar 7.7, Protein 63.5

Masala Chicken Drumsticks image

Provided by mersaydees

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon cardamom seed
1/2 teaspoon hot chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon vegetable oil
1 tablespoon water
8 chicken drumsticks (1.2kg)

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.