Chicken Legs in Curried Butter

  • Chicken legs 12 nos.
  • Onion halved and unpeeled 1 no.
  • Marjoram ½ tsp.
  • Parsley 2 sprigs
  • Thyme 1 sprig
  • Lemon halved 1 no.
  • Peppercorn 6 nos.
  • Butter 125 gms.
  • Cardamon ground ½ tsp.
  • Cummin seed crushed ½ tsp.
  • Ginger powder ½ tsp.
  • Turmeric powder ¼ tsp.
  • Chilli powder ¼ tsp.
  • Coriander powder ½ tsp.
  • Mustard powder 1 tsp.
  • Garam masala ½ tsp.
  • Worcestershire sauce 2 tsp.
  • Lime juice ½ tsp.
  • Pepper to taste
  • Salt to taste
1. In a saucepan, add the chicken legs, onion,marjoram, parsley, thyme, lemon and peppercorns. Pour 1 liter of water and bring to boil, then lower the heat for 25min. Remove the chicken legs without any liquid and transfer them to a plate. Let them cool.
2.Cream the butter in a bowl. Add the remaining ingredients and thoroughly beat them into the butter.
3.Using a knife spread the curried butter on each leg. Re-fridge them preferably overnight but for a minimum time of 6 hrs.
4.Remove the chicken legs from the fridge.
5.Place it in pan and fry till golden brown.Serve hot.

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