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Masala Chicken Legs

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“Marinated chicken legs sautéed in a delicious blend of spices doesn't take much time to cook once marinated for 30 minutes and the flavour is so delicious. A very Indian recipe that tingles your taste buds. Enjoy!!!!”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Wash the chicken thoroughly pat dry prick the chicken with a fork.
  2. Carinate with salt, red chilli powder, garlic, ginger, lemon juice and cardamom powder; set aside for 30 minutes.
  3. Preparing chicken:
  4. 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.
  5. Drain on tissue paper set aside.
  6. For masala:
  7. 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.
  8. 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.
  9. Now add tomato puree, green chillies and salt.
  10. Cook on high flame till the masala (gravy) is thick.
  11. When thick, add 1 cup water and cook till dry.
  12. Mix the fried chicken legs to this gravy; cook for 5-6 minutes.
  13. Chicken should be coated with the gravy.
  14. Add water if required.
  15. Add sugar and coriander leaves; serve hot.
  16. If baking chicken, marinate for 45 minutes and bake at 200° c for 20 minutes.

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