Spicy Roasted Chicken Legs

Ingredients 

Chicken Legs, ( I used 6 but you can use 12 or 24 and double recipe :D)
Butter ( I used liberally and used 1/2 of a 100 gm stick)
 Lemon Juice (about 1-2 lemons or more depend on how citrus you want)( 1/2 cup for 24 legs) 
 Seasonings. (I use ginger garlic paste+ Oregano+pasta seasoning+ black pepper+ Salt+ red chilly powder for the wet seasoning)-1 tbsp
 ( I used ginger powder (saute) and rest recipe to make dry seasoning) -1 tsp
Some coriander if you like ( optional) 


Recipe

1. Melt butter in a kadai/pan
2. And  dump lemon juice it right into it.
3. Next add wet seasoning. Now stir it together well…
 4. And be sure to stick your finger in and give it a taste. Add more spiciness if you’ve got the guts.
5. Thoroughly rinse your chicken legs.
6. And with tongs, transfer chicken legs to the butter mixture one by one.
7. Tilt the pan if you need to, and slosh the chicken around until thoroughly coated.
8. Remove each chicken leg to a baking rack.( cover it with foil) What I do is to put rack on baking sheet as the chicken drains liquid)
9. And before you pop them in the oven, give ‘em another coat of the butter mixture. Put in all of the mixture
10. Now, give them another sprinkle of dry seasoning.
11.  Pop ‘em in a 400-degree ( 200 degree C)  oven for exactly thirty minutes. 
12. After thirty minutes, they should be nice and golden brown. But if they could use just a little more color, turn the broiler on high and let ‘em sit under it for a minute or two. 
13. Sprinkle some pasta seasoning if you like or leave it.

I like to heap the chicken legs on a platter. I don’t know, it just says “abundance” to me.



Healthy variation

1. I used 2 tbsp of olive oil and rest process was same. Alternatively you can marinate chicken legs with wet seasoning and then add in oil. As oil is less in quantity compared to butter. Use coriander too. It tastes equally awesome.

Murgh Muntanjan

Ingredients:-

* Chicken —- 1 and 1/2 kg

* Rice —- 1 kg (Half boiled)

* Ghee —- 3 cups

* Sugar —- 4-5 cups ( 1 kg)

Chicken Fry

Ginger garlic paste-1 tsp

Small Cardomom-1-2

Salt-3/4tsp

Chicken Broth

Some chicken pieces(Like legs and all which are hard)

Fennel seeds-1 tbsp

Coriander seeds-3/4 tbsp

Garlic-1 whole

Onion-1 whole(peeled)

Salt- a pinch

Water-1-2 cups

Oil-1 cooking spoon

Chicken Curry

Onions -2

Poppy seeds(khaskas)- grinded (optional)

Small Cardomom-1-2

Big Cardomom-1-2

Cloves-2-3

Ginger garlic paste- 1 tsp

Indian bay leaf-1

Cinnamon-1-2

Red chilly powder-1 tsp

Salt to taste

Oil

For Rice

Food colour —1/4 tsp

For sweet syrup

* Zafran —- ½ tsp

* Kewra —- 2 tbsp

* Almond —- 1 cup

* Raisins —- 1 cup

*Pistas, cocunut pieces, etc

*Ghee-1-2 tbsp

Recipe

1.Wash and cut chicken into pieces and add 1 cooking spoon oil and chicken fry ingredients and fry in a cooker. Cook for about 5-10 minutes till it leaves out oil and then remove.

2.In a muslin cloth add coriander and fennel tie these tighter in the muslin cloth like in yakhni.

Now add chicken pieces and some water(3 cups used for sugar syrup) and prepare chicken stock till 2 cup chicken stock left in the sauce pan. If one wants, can give 1-2 whistles.

3.Take oil in a cooker(2 cooking spoon) and add onion and fry them brown and then add all chicken curry masala and cook it nicely till leaves oil. Then add all chicken pieces and khaskas and fry it nicely and cook for 5 minutes till done.

4.In the sauce pan add ghee and raisins to swell and cardamoms seeds.After a while when they crackle add one layer of chicken pieces, one layer of rice and one layer of sugar to it and in end add chicken stock.Close lid and prepare sugar syrup.

5.When water evaporates add zafran and kewra essence. Also add almonds, cocunut , pista and all nuts during this time and serve.

Murgh Mussalam!

Ingredients

Chicken-1 kg

Chicken filling

Red Chilly powder-1 tbsp
Ginger garlic paste-1 tbsp
Khaskas paste-1 tbsp
Raw papaya paste-1-2 tbsp(Optional)
Blanched almonds( fewer)
Cashews
Cocunut pieces/shredded ones

Charo magaz (optional)
Salt -1/2 tsp

Masala
Onion-1-2(grinded)
Coriander powder-2 teaspoon (optional or use less if poppy seeds used)
2-3 Cloves
1-2 Cinnamon
1-2 big Cardamom
Indian bay leaf-1
Ginger garlic paste- 1 tsp
Khaskas( Poppy Seeds) paste-1 tbsp
Salt to taste-1 tsp

If poppy seeds used, coriander powder and tomatoes should not be used or else use both.

Recipe

1. Wash the chicken thoroughly a. Cut the middle part and remove everything from inside. Marinate chicken with ginger garlic paste, red chilly powder. Also add a paste of raw papaya. Add salt when about to cook or it leaves water.

2. Mix all the chicken filling ingredients in a blender(khaskas in sil batta) and fill it inside the chicken.

3. Take oil in a cooker . Add masala ingredients and add khaskas paste, and all curry ingredients to it and let it fry till smell goes off.

4. Add the marinated chicken and fry nicely for 4-5 minutes on either side.Add yoghurt at this time.

4. Add 1/2 cup water and let it to boil till the ghee appears on the sides and chicken pieces turn tender. Give it 2-3 whistles to tender the chicken. Evaporate off all water.

Musallam is ready to eat. Serve it hot.

Char Magaz is a combination of four seeds/nuts: Almonds, Pumpkin seeds, Cantaloupe Seeds and Water melon seeds

Chicken Korma!

Ingredients

Chicken-1 Kg

Oil-1 cooking spoon

Ginger garlic paste- 1 Tablespoon

Small cardimon- 2

Salt- 3/4 teaspoon

Oil-2 cooking spoon

Masala

Onion- 2

Tomatoes- 1 -2(optional)

Coriandar Powder(Dhaniya)- 2 teaspoon

Red chilly powder- 1 teaspoon

Ginger garlic paste (or fresh 1 small piece of ginger and about 10 garlic)

Curry

Oil- 1 cooking spoon

Cardomom- 2

Cinnamon stick-2

Indian bay leaf-2

Salt- 3/4 teaspoon

Curd- 1/2 cup

Poppy seeds ( khaskas) (grinded on a grinding stone(sil batta)- 3 -4 teaspoon

Kaju, badam and cocunut all blended in grinder ( 2 tsp each)

Fresh coriander

Water- 2 cups

Smell masala

Onion- 1-2

Kevda-1 tbsp

Cooking curry- 1 tbsp

Cumin seeds-1/2 tsp

Black pepper-1/2 tsp

Small cardomon seeds- 3-4

Recipe

1. Take 2 cooking spoon oil in a cooker and let it heat.

2. Wash the chicken and put in the oil to fry.

3. Put the ginger garlic paste and 2 cardomoms. Put the cardomoms with mouth open to it . Add salt to taste too.

4. Fry the chicken nicely by mixing with spoon and then leave it with the cover on top for sometime so it leaves some water. Do it on low flame.

5. Fry it till it soaks all water and leave out nice smell.It gets fried and leaves out oil and then take it out. This takes 5-7 minutes

Curry

1. Mix all the ingredients of the masala in a blender.

2. Put 1 cooking spoon of oil and put the small sliced pieces of 1 onion and fry it deep brown and then take it out and spread out on a plate.

3. Put cardomon in the oil and then add masala ingredients to it. Fry for a minute or two. Then add cinnamon stick,indian bay leaf, poppy seed mixture and salt to it.

4. Fry the masala nicely by adding water once a while till it gets cooked nicely. This will take about 30 minutes to a hour. Keep adding water and grinding.

5. Once the masala is done, add the chicken to it and fry it with it nicely.

6. Add curd blended with a fork at this time to give a nice flavour and then fry nicely with curd till it leaves a flavour

7. Add water till chicken or just 2 cups according to consistency one wanted and let it boil

8. Once boiled, take one teaspoon of curry, fried onions, zeera, black pepper, cardomon seeds, kevda( smell masala) and grind it in hand grinder with water till done and then add it to the cooker

9. Put on the cooker lid and cook for about 10 - 15 minutes or till 3 -4 whistle.

10. Add salt if less and boil for 1-2 minutes. Garnish with fresh coriander.

Note:

Adding of tomotoes in khaskas korma is optional. If curd is not available then one can add one tomatoes or skip adding it.

Variations to make it into a Korma

1.The onions used in korma is less and tomotoes is optional. Water to be added is less too. Coriander powder is optional too or just about 1 teaspoon.

2. Take 2 tbsp almonds, cashew, cocunut along with(charo magaz) and blend in a blender and add it at same time as khaskas. If we use this mixture no need to add coriander powder and tomoto.

We can use about 2-3 onion fried onions ( in smell masala) if using this curry and add that onion like mentioned before by making paste. ad this mixture just before putting lid on the pressure cooker.

Chicken Curry!

Ingredients

Chicken-1 Kg

Oil-1 cooking spoon

Ginger garlic paste- 1 Tablespoon

Small cardimon- 2

Salt-1/2 teaspoon

Masala

Onion- 3-4

Tomotoes- 2-3

Coriandar Powder(Dhaniya)- 2 teaspoon

Red chilly powder- 1 teaspoon

Curry

Oil- 2 cooking spoon

Tumeric-1/2 teaspoon

Cardomom- 2

Cinnamon stick-1

Indian bay leaf-1

Salt- 1 teaspoon

Curd- 2 tablespoon

Fresh coriander

Water

Recipe

1. Take 1 cooking spoon oil in a cooker and let it heat.

2. Wash the chicken and put in the oil to fry.

3. Put the ginger garlic paste and 2 cardomoms. Put the cardomoms with mouth open to it . Add salt to taste too.

4. Fry the chicken nicely by mixing with spoon and then leave it with the cover on top for sometime so it leaves some water. Do it on low flame.

5. Fry it till it soaks all water and leave out nice smell.

Curry

1. Mix all the ingredients of the masala in a blender.

2. Put 2 cooking spoon of oil and put the masala mixture in it.

3. Add some tumeric, cardomom,cinnamon stick,indian bay leaf and salt to it.

4. Fry the masala nicely by adding water once a while till it gets cooked nicely.

5. Once the masala is done, add the chicken to it and fry it with it nicely.

6. Add curd blended with a fork at this time to give a nice flavour. You can add few spoon of water to make it bhuna masala.

7. Fry it nicely to make it give out more flavour before adding water.

8. Add the water according to consistency and let it boil.

9. Once boiled, put on the cooker lid and cook for about 10 - 15 minutes or till 1 -2 whistle.

10. Add salt if less and boil for 1-2 minutes. Garnish with fresh coriander.

Variations to make it into a Korma

The onions used in korma is less and tomotoes is optional. Water to be added is less too. Coriander powder is optional too or just about 1 teaspoon.

1. In the masala also add 1 tablespoon of fennel seeds(Saunf), nuts(optional) and blend. You can also add 1 tablespoon grinded poppy seeds( khaskas grinded with pestel) when frying this masala. .

2. Another variation is to use blend only Sauf in masala. After the chicken is fried with masala, take a 1 tablespoon curd, 1 spoon cooking chicken masala, 1 tablespoon grinded kaskas and 1 teaspoon kewda and mix them using pestle and then put it in the cooker. Then cook the chicken with lid closed and cook for 10 minutes. This gives a flavor of korma.