Masala Chicken Legs Recipe

Name: Masala Chicken Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: marinade; 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); masala (sauce); 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

Servings: persons

marinade
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)
masala (sauce)
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

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 200u00b0 c for 20 minutes.

1696

kcal

Calories

109

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: marinade, 8 -10 chicken legs, 1 teaspoon salt, 1 teaspoon red chili powder, and more.

Yes, Masala Chicken Legs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Masala Chicken Legs

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