Chicken Leg Roast

This is a simple Chicken Leg Roast that my mummy makes.  She uses just a few whole spices and it turns out great. We all love it and I’m sure you will too.

Serves – 2 to 6 Persons

Prep. Time – 15 Mins.

Cooking Time – 5 Mins. (active) + 45 Mins. (passive)

Ingredients:

• Chicken Legs – 750 gms.
• Onions (roughly cut) – 2 large
• Garlic (with skin) – 15 cloves
• Ginger – 1 inch
• Limes – 1 ½ medium sized.
• Tamarind – 1 marble sized ball (soaked in ½ cup warm water)
• Dry Red Chillies (deseeded) – 8
• Black Pepper Corns (coarsely crushed) – 1 tsp.
• Cloves (coarsely crushed) – 15
• Cinnamon (coarsely crushed) – 1 inch
• Turmeric Powder – ½ tsp.
• Oil – 2 tbsp.
• Salt – 1 ¼ tsp. or to taste

Step 1:       Wash and pat dry the chicken legs. Make 3 to 4 slits on each side of the legs. Apply salt, juice of the limes, turmeric powder and mix well.

Step 2:     Pound the garlic lightly and add to the chicken. Next, pound the ginger and add. Mix well and leave to marinate in the refrigerator for an hour or overnight.

Step 3:     When you are ready to prepare the chicken, heat oil in a non-stick pan. Add the crushed cloves, pepper and cinnamon and the onions and sauté for 2 minutes. Add the marinated chicken at room temperature and sauté for a minute.

Step 4:      Add the dry red chillies, sugar and cover and cook on low heat for 20 minutes. Mix 2 to 3 times in between.

Step 5:     Open the lid, mash and strain the tamarind pulp into the pan and mix. Cook for a further 10 minutes, covered and on low heat. Switch off the flame and keep covered for another 15 minutes.

Serve with herbed potatoes ( here ) or Vegetable Pulao ( here)

Watch the Video