Tasty Chicken Drumstick Fry – Chicken Leg Fry
Author:
Yummy N Tasty
Posted on,
25, Sep 2014
9 K views.
7
3.9/5 ( 8 votes )
Yields
3-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
3 Hr 45 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Chicken legs - 6 Nos, cleaned and washed
- Curry leaves - 2 Sprig
- Coconut oil to fry
- Garlic - 6-8 cloves
- Ginger - 1 inch piece
- Green chilli - 1 Nos
- Tomato - 1 small or ½ of 1 medium
- Shallots - 8-10 Nos
- Kashmiri chili powder - ¾ Tablespoon
- Turmeric powder - ½ Teaspoon
- Garam masala powder - ½ Teaspoon
- Fennel seeds - ½ Teaspoon
- Cumin seeds - ½ Teaspoon
- Sugar - ½ Teaspoon
- Curry leaves - 1 Sprig
- Salt to taste
- Turmeric powder - ½ Teaspoon
- Salt - ½ Teaspoon
- Lemon juice - 1 Teaspoon
Instructions:
- Make a fine paste of all the ingredients listed in 'For masala paste' and set aside. Tomato helps getting a smooth paste, so please don't use water.
- Make a few cuts on chicken legs and marinate with the ingredients listed in 'For marination' for at-least 1 hour.
- Then steam cook the chicken for 10 minutes, arrange them evenly and don't place on top of another.
- Cool the chicken completely and then marinate the chicken with the masala paste, refrigerate for 1-2 hours.
- Keep it for 10 minutes in room temperature before frying.
- Heat coconut oil in a heavy bottomed pan, add chicken legs, curry leaves and fry until light brown on a low-medium flame, serve hot with roti or chappathi :)
Comments
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Tasty Chicken Drumstick Fry – Chicken Leg Fry
| Author - Yummy N Tasty |
| Posted on - 25, Sep 2014 |
| Recipe URL, https://www.yummyntasty.com/recipes/chicken-drumstick-fry/ |
| Cooking time - 3 Hr 45 minutes |
| Serving - 3-6 person(s) |
Ingredients :
- Chicken legs - 6 Nos, cleaned and washed
- Curry leaves - 2 Sprig
- Coconut oil to fry
- Garlic - 6-8 cloves
- Ginger - 1 inch piece
- Green chilli - 1 Nos
- Tomato - 1 small or ½ of 1 medium
- Shallots - 8-10 Nos
- Kashmiri chili powder - ¾ Tablespoon
- Turmeric powder - ½ Teaspoon
- Garam masala powder - ½ Teaspoon
- Fennel seeds - ½ Teaspoon
- Cumin seeds - ½ Teaspoon
- Sugar - ½ Teaspoon
- Curry leaves - 1 Sprig
- Salt to taste
- Turmeric powder - ½ Teaspoon
- Salt - ½ Teaspoon
- Lemon juice - 1 Teaspoon
Instructions :
- Make a fine paste of all the ingredients listed in ‘For masala paste’ and set aside. Tomato helps getting a smooth paste, so please don’t use water.
- Make a few cuts on chicken legs and marinate with the ingredients listed in ‘For marination’ for at-least 1 hour.
- Then steam cook the chicken for 10 minutes, arrange them evenly and don’t place on top of another.
- Cool the chicken completely and then marinate the chicken with the masala paste, refrigerate for 1-2 hours.
- Keep it for 10 minutes in room temperature before frying.
- Heat coconut oil in a heavy bottomed pan, add chicken legs, curry leaves and fry until light brown on a low-medium flame, serve hot with roti or chappathi 🙂
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