This Chicken leg roast recipe is a simple Indian-style preparation. I started out to prepare something and ended up with something else. Nonetheless, it came out so delicious that I decided to share it here.
The list of ingredients does seem long but they are all the regular ones that we use in everyday Indian cooking. Apart from that, it’s a fairly straightforward recipe – grind, marinate and roast.
Trying to mimic the Mangalore chicken ghee roast 😀 I have completely used ghee in this recipe. You can follow suit or replace it with the oil of your choice.
Also, I have used very little ghee in this recipe, and was enough as I cooked in a nonstick pan. If you are using other pans or a tawa you may require more.
This is a dry version. If you are looking for some gravy add some more water or some stock while cooking.
So the next time you buy chicken legs do give this Chicken leg roast a try and you are bound to fall in love.
O’er to the recipe..
Chicken leg roast
Ingredients
For grinding
- 10 shallots(25g)
- 5 small cloves of garlic(10g)
- 1 small piece of ginger(10g)
- 5 green chillies(10g)
- 1½ tsp cumin seeds/jeera
- 1 small cardamom
- 1 small piece of cinnamon
- 2 cloves
- 2 tsp Kashmiri chilli powder
- juice of half a lemon
- water as needed to grind
For marination
- 3 chicken legs(500g)
- a pinch of turmeric powder
- 1 tsp ghee
- salt as needed
- + paste ground as above
For sauteeing
- 2 medium-sized big onions
- 2 tsps ghee
- 1 sprig curry leaf
Instructions
- Remove skin from chicken, wash and keep ready. Gather the other ingredients needed.
- Grind the ingredients mentioned under 'For grinding' to a nice paste using as much water as needed.
- To this add the turmeric powder, salt, and ghee, and rub t.horoughly over the chicken. You can make slits on the chicken if you want. Marinate for 30 minutes atleast.
- In a pan take 2 tsps of ghee and saute the finely chopped onions and the curry leaves. Once the onions start browning up, add the marinated chicken with the marination.
- Cover and cook on medium flame till both sides are done. Remove the lid once it gets cooked and roast till the masala becomes dry.
- Garnish with coriander leaves and ghee(optional). Serve with rice or roti.
Hema’s P.S
- The Kashmiri chilly is mainly added to enhance the color.
- This is a moderately spiced preparation. You can increase or decrease chillies as per your preference.
- Add sufficient salt to the marination. Taste test for spices and then add to the chicken.
- You can marinate it overnight too. But if you run short of time, marinate for at least 30 minutes.
- For people outside India, ghee is clarified butter.
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