Sunday, December 12, 2010
Time: 25-30 mins
Oven temp: 220 C
Chicken Leg Piece-2
1 tsp ginger paste
1 tsp garlic paste
1 tbsp salt
1 cup (200 gm) Hung Curd
1 tsp Kashmiri red chilly powder
1/4tsp Turmeric powder
1/2 tsp Garam masala powder
1/2 tbsp Gram flour(besan)
1/2 tsp Chaat masala
2 tsp Lemon juice
Onion rings for garnishing
Clean and dry chicken legs with a clean and absorbent kitchen towel.
Make three to four long deep incisions.
Apply lemon juice and keep aside.
Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with hung curd, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, and salt.
Marinate chicken legs in above mixture and refrigerate for one to two hours.
Preheat the oven to 220C.
Place marinated chicken legs on a flat dish and roast for five minutes in the preheated oven.
Reduce oven temperature to 180C and further cook for fifteen to twenty minutes or till completely cooked. Turn legs couple of times to ensure even cooking and colour.
Serve hot sprinkled with chaat masala and onion rings.
Posted by Mugdha Mohanty