ROASTED CHICKEN LEGS / DRUMSTICKS

This is the easiest recipe you can find to cook a chicken in the most tastiest way with no cutting required at all. Any body can do it. Its a easy make ahead dish for a party. Its similar to tandoori chicken but more lighter version. No butter added, the oil from the curd releases when its roasted & it makes it tasty & lighter.

 

 

RECIPE:

INGRIDIENTS:
For marinate:

2 cups curd/ Yogurt
1 Tbs Ginger garlic paste
1Tbs each of Cumin Coriander & chili Powder
1/4 Tsp Turmeric
1Tsp Kasoori Methi
1Tsp Garam Masala
salt to taste

6 chicken legs/drumsticks
1Tsp of Kashmiri chili
1/2 Tsp ginger garlic paste
1/2 Tsp kasoori methi
3 Tbs oil

METHOD:

1. Wash chicken legs drain & keep it a side. I like my chicken legs without skin so after its dry I take a paper towel & pull the skin off of the chicken. Its really easy.



2. In a big bowl take all the ingredients for the marinate & mix nicely.



3. Then add the chicken pieces & let them nicely coat the in marinate. Even if the marinate seems more its absolutely no problem. This is what makes it different from tandoori chicken. Let it marinate for 2-3 hrs. A day is still good.



4. Take a non stick pan. This is very crucial step to hv a good non stick pan.  Add oil then Kashmiri chili & stir for a bit then add remaining ginger garlic paste & sauté it for 30 sec. Add all the chicken pieces one by one to roast in the  oil for 2 min then turn & roast for 2 min again. Then add all the remaining marinate & close the lid. Let it cook for 5 min then turn the chicken & let it cook for 5 more min. Repeat the same for next 10 min. You may feel there is too much liquid but hv patients.

5. At this point of time taste the chicken for salt & tenderness. If its done then leave the lid open & cook until on high heat till all liquid evaporates. You need a rubber spatula here to keep stirring so that the masala doesn't burn & sticks to chicken. This is the reason we need a good non stick pan. It nicely roasts all the spices & coats it all around the chicken. Little burned  side are totally fine. Add a 1/2 Tsp of kasoori methi over the top by rubbing against your hand to release all the flavor.

This is perfect as side or appetizer. Serving just needs little onions.