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.
PROCESS–
- 1ST MARINATE– MARINATE THE CHICKEN WITH CURD & SALT & KEEP FOR MIN 1 HR.
- MAKE A COURSE PASTE IN MIXER WITH ALL OTHER INGRADIENTS EXCEPT OIL.
- 2ND MARINATE– MARINATE THE CHICKEN LEGS WITH THIS COURSE PASTE & KEEP IT FOR MIN 1 HR.
- TAKE 3 TBSP OIL ON PAN AND FRY IT FOR 2-3 MINS.
- NOW PREHEAT YOUR OVEN/TANDOOR AT 180 DEGREE FOR 10 MINS.THEN COOK THE LEGS AFTER BRUSHING OIL FOR 10 MINS.
- SERVE WITH LACHHA PARATHA.
ENJOYYYY….HAPPY COOKING….
SAYAN MAJUMDER
great it was really awsmmmmm…….thnk u fr tat……………..
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my pleasure….
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Fantastic
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thank uuuu….
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