Spicy Roasted Chicken Legs

For the Cooking from Cookbook Challenge this week, I have a spicy chicken legs that Amma saw in a TV Show being made. She adapted the recipe to suit my kids and it was a super hit with them. They have been after me to make it every week. Just for the case that I can't be repeating such an elaborate recipe every week, I have told them no. However this recipe works great as a party starter or just a great dish to relax over weekend.

Amma had add those potato wedges along with the chicken marinade and that made a good pair with the chicken roast. She didn't remember the name of the dish, however the recipe is a keeper.

Spicy Roasted Chicken Legs

Ingredients Needed:

Chickens Legs - 5
Salt to taste
Turmeric powder
Lemon Juice - 1 tbsp

For the Marinade

Cloves - 4
Cinnamon -1"
Peppercorn - 1 tbsp
Poppy Seeds - 1 tbsp
Tamarind - lemon size
Green chilies - 3 nos
Coriander leaves handful
Mint leaves handful
Ginger Garlic paste - 1 tbsp

How to make the Spicy Chicken Legs

Wash and drain the chicken legs in a colander.

In a Kadai, dry saute cloves, cinnamon, poppy seeds, tamarind for couple mints. Remove

Then add 1 tsp of oil, add green chilies, coriander leaves, mint leaves and saute well. Remove and allow to cool.

Make a paste of this along with dry roasted ingredients.

To the chicken legs, apply the marinade along with salt, turmeric powder, lemon juice and ginger garlic paste.

Cut potatoes as wedges and add to the chicken.

Marinade this in fridge for 3 hours.

Once ready to roast, heat a kadai that's tall enough. add the chicken along with the marinade having the potatoes. Cook on low flame for 20 mins, without covering the kadai.

Serve hot.

This goes for the April Week 1, Cooking from Cookbook Challenge  Group.

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