- 4 pieces of chicken legs.
- Paste of 2 green chillies, 8-10 flakes of garlic and 1 inch piece ginger.
- ½ cup curds.
- ½ tsp jeera powder.
- 1 tsp coriander powder.
- ½ tsp garam masala powder.
- ½ tsp red chilli powder.
- ¼ tsp turmeric powder.
- One pinch red food colour.
- 1 tbsp butter.
- 1 onion sliced into rings.
- 1 lemon juice.
- Coriander leaves.
To marinate the chicken
Take the chicken pieces and prick it with the help of a fork
Add ½ tsp of jeera powder
Add ½ tsp of garam masala powder
Add 1 tsp of coriander powder
Add ½ tsp. of red chilli powder
Add ¼ tsp turmeric powder
Add one pinch of food colour
Add salt to taste
Add the ginger garlic and chilli paste into the chicken
Add the curd
Blend in all the ingredients together
Leave the marinated chicken in the refrigerator overnight or for immediate cooking, at least for 2-3 hours
Transfer the marinated chicken into a pressure cooker
Pressure cook the chicken for 2-3 mins after the first whistle
Dry out the excess gravy from the chicken on a high flame
Heat a nonstick pan
Add 1 tsp of butter into it
One by one transfer the chicken from the cooker on to the frying pan
Shallow fry the chicken on a low flame until they turn golden brown
Add a few drops of lemon juice on to the chicken pieces
Turn over and repeat the process
Garnish with onion rings and coriander leaves. Serve hot
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