Friday , May 26 2017
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Spicy Chicken Leg Fry


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

Cardamom Pods-3

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

Method :

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.