Spicy Chicken
Ingredients:
For the Marination:
Chicken legs 1 kg
Hung curd 1/2 cup
Garlic paste 1 tbsp
Lemon juice of 1 lemon
Red chilli powder 1 tsp
Garam masala powder 1 tsp
Salt 1 tsp
For Masala:
Paste of fried onions 2 tbsp (heaped)
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Ghee 2 tbsp
Oil 2 tbsp
Poppy seed paste 1 tbsp
Raisins paste 1 tbsp (heaped)
Crushed black pepper 1 tbsp
Garam masala powder 1 tbsp
Bay leaves 2
Salt to taste
Green chillies 4-5 (for garnishing)
Method:
Make slits on the chicken legs. Mix the ingredients of the marinade mentioned above in a bowl and rub the chicken legs generously all over with it. Refrigerate overnight. Now, heat ghee and oil in a pan. Take the chicken out of the marinade and add. Quickly stir fry till nicely browned on all sides. Set aside. Now in the remaining ghee, add the bay leaves. Add ginger garlic paste, turmeric powder, chilli powder and the remaining marinade. Fry till oil starts to leave the sides. Add the brown onion paste, black pepper powder, poppy seed paste and the garam masala powder. Fry for about 2-3 minutes. Add the raisin paste. Add 2 cups of warm water. Bring to a boil. Add salt to taste. Now add the fried chicken legs to the simmering gravy. Lower the flame and cook covered till done. Add the whole green chillies and mix well. Make sure the water is all soaked up and the masala coats the chicken well. Serve hot with rice or bread of your choice.
