Ingredients
4 chicken legs
Half cup curd (yoghurt)
1-inch piece ginger
6-8 cloves garlic
2 green chillies
½ tsp garam masala powder
½ tsp red chilli powder
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp jeera powder
2 onions chopped into rings
2 lemons
Coriander leaves
1 tbsp butter
Method :
Grind ginger, garlic & green chilli into a paste or cut very fine. Wash chicken legs & prick each at a few places with a fork. Place in a large bowl or container & apply the ground paste/ chopped ginger, garlic, chillies to the chicken pieces.
Now add curds & all other powdered spices & rub chicken legs well with the mixture. Cover the bowl & keep in refrigerator for a couple of hours to marinate.
A little before you want to serve the chicken, remove from refrigerator, put in pressure cooker, add a cup of water & cook for five to seven minutes after first whistle on low flame.
When the cooker cools, remove chicken pieces. Now heat a non-stick pan with the butter & put chicken legs. On a low flame, turn around till chicken legs are golden brown.
Remove from fire. Squeeze juice of half a lemon on the chicken. Serve on a plate decorated with onion rings, lemon slices & garnished with coriander leaves.
When the cooker cools, remove chicken pieces. Now heat a non-stick pan with the butter & put chicken legs. On a low flame, turn around till chicken legs are golden brown.
Remove from fire. Squeeze juice of half a lemon on the chicken. Serve on a plate decorated with onion rings, lemon slices & garnished with coriander leaves.
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