Fresh Chicken Leg pieces-10 Numbers with Skin
Ginger-4 Inch Root, skinned and Diced
garlic-4 Cloves, skinned and Diced
Shallots/Small Onions-5 numbers, skinned and Diced
Cinnamon Stick-2 inch,Cut into small pieces
Cloves-5 to 6
Fennel seeds-2 Pinch
Black Pepper Seeds-6 to 8 seeds, adjust as per your taste
Curry Leaves- a hand full
Red Chilly Powder-1 Tablespoon
Turmeric Powder-1 Teaspoon
Salt- as per Your Taste
Oil- for Deep Fry Chicken Legs
Place ginger, garlic, shallots, cardamom, cinnamon sticks, cloves , fennel seeds, curry leaves and pepper seeds in a blender or food processor. Blend and make a crushed form.
Add spice powders and salt as per your taste in it. Blend again and make a paste form. Keep aside.
Place chicken leg pieces in a big mixing bowl. Using a sharp knife, make 2 slits on both sides of each chicken legs.
Marinate chicken legs with the masala paste.
Make sure each chicken piece well covered with masala paste.
Place it in an air-tight container and refrigerate at least 3 hours.
Heat oil in a deep frying pan.
Place marinated chicken pieces one by one and fry it in a medium heat.
When both sides are gold brown, remove it from oil and place on kitchen towel/tissue to remove excess oil.
Serve hot and crispy with chappathy or boiled rice and enjoy.