CHICKEN / KEBAB

AVERY FIREY CHICKEN LEGS

AVERY2

  INGRADIENTS

                       3 CHICKEN LEGS,2 TBSP TABASCO RED PEPPER SAUCE, 4 SOAKED DRIED RED CHILLIES,2 TBSP TOMATO SAUCE,SALT,1 TBSP SWEET RED CHILLI SAUCE,2 LARGE ONIONS DICED,4 TBSP HUNG CURD,OIL FOR SHALLOW FRY & BRUSHING.

                       20150412_194041

   PROCESS

  1. 1ST MARINATE– MARINATE THE CHICKEN WITH CURD & SALT & KEEP FOR MIN 1 HR.
  2. MAKE A COURSE PASTE IN MIXER WITH ALL OTHER INGRADIENTS EXCEPT OIL.
  3. 2ND MARINATE– MARINATE THE CHICKEN LEGS WITH THIS COURSE PASTE & KEEP IT FOR MIN 1 HR.
  4. TAKE 3 TBSP OIL ON PAN AND FRY IT FOR 2-3 MINS.
  5. NOW PREHEAT YOUR OVEN/TANDOOR AT 180 DEGREE FOR 10 MINS.THEN COOK THE LEGS AFTER BRUSHING OIL FOR 10 MINS.
  6. SERVE WITH LACHHA PARATHA.

AVERY1

                                                  ENJOYYYY….HAPPY COOKING….                                       

                                                                                                           SAYAN MAJUMDER 

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4 thoughts on “AVERY FIREY CHICKEN LEGS

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