Chicken Legs 400 grams Thick Yogurt 1/4 cup Ginger-garlic paste 1 teaspoon Lemon juice 2 tablespoons Turmeric powder 1/4 teaspoon Cashewnut powder 3 teaspoons Caraway seeds 1/2 teaspoons Green cardamom powder 1/4 teaspoon Crushed black peppercorns to taste Fresh cream 1/4 cup Oil for shallow frying Spring onion bulb flower for garnishing Fresh mint sprigs for garnishing
Step 1 Debone the chicken legs till the joints. Remove the thigh bone, keep the leg bone and hit the piece with the back of the knife. Step 2 Take yogurt in a bowl. Add ginger-garlic paste, lemon juice and mix well. Add turmeric powder, cashewnut powder and mix well. Step 3 Add caraway seeds, cardamom powder, crushed peppercorns and cream and mix well. Add chicken, coat well and refrigerate to marinate for 24 hours. Step 4 Heat some oil in a non-stick pan. Place the marinated chicken on it and shallow-fry on high heat till the underside turns golden. Flip and cook the other side on high heat till golden. Cover and cook on medium heat for 10-15 minutes. Step 5 Serve hot garnished with spring onion bulb flower and mint sprigs.
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.