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Chicken Legs in curried Butter
| Ingredients: |
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| Chicken legs |
12 nos. |
| Onion halved 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. |
| Worestershire sauce |
2 tsp. |
| Lime juice |
½ tsp. |
| Pepper |
to taste |
| Salt |
to taste |
Method:
- In a saucepan, add the chickenlegs, onion, marjoram, parsley, thyme, lemon and peppercorns. Pour 1 litre 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.
- Cream the butter in a bowl. Add the remaining ingredients and thoroughly beat them into the butter.
- Using a knife spread the curried butter on each leg. Refridge them preferably overnight but for a minimum time of 6 hrs.
- Remove the chicken legs from the fridge.
- Place it in pan and fry till golden brown. Serve hot.
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