Are you hosting anytime soon? Guest profile; good friends who are food lovers? Chicken is their meat or even not? Sharing a restaurant quality chicken leg recipe. I called it "An Indian Chicken Roast". Ranadive aunty taught me this one. Like all her recipes, this one is a star too! My artsy musician nephew was visiting Mumbai while he was playing for the Bombay Orchestra and I pan roasted this chicken leg for him. He really loved it. Atleast so he said.
Here is the recipe. take about 4 chicken legs. Wash well. marinate with 4 tbsp thick curd, 2 tsp ginger-garlic paste, 1 tsp turmeric, 1 tsp red chilli powder, salt to season, 2 tsp 'kasoori methi', 1 tsp cumin powder, 1 tsp coriander powder and 1/2 tsp 'garam masala' powder. Use heap spoons for all of the above as a measure. Keep marinated for atleast 4 hours or so.
In a bowl soak 50 gms cashew nuts for about 30 mins.
In a pan take 10 gms butter and 3 tbsp oil. Warm. Now fry the leg pieces on both sides till they char. I have provided a picture above to depict this step.
Blanch 2 whole large tomatoes, cool. Grind the soaked cashew and blanched tomatoes together and make a paste.
Now in another pan, heat 2 tbsp oil. Warm and add 1 tsp full ginger-garlic paste. Fry till it starts to change its colour. Immediately pour in the tomato cashew paste and fry at medium heat for 3 mins. Next add 2 tbsp full 'khoya', you can procure it from an Indian sweet shop. Fry until the oil separates. In will go in 1 tsp red chilli powder, 1/2 tsp turmeric, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp 'garam masala' powder and 1 tbsp 'kasoori methi'. Use level tsp as a measure for this step. Also add salt to taste. Mix well and stir for 2 mins. Beat gently 2 tbsp cream on the side and pour it in. Next add about 6 tbsp hot water. When gravy is simmering slowly slide in the charred browned leg pieces. Cover with a lid and let it simmer. Check for a needle to pierce the meat. In about 4/5 mins the dish is ready. Garnish with finely chopped coriander leaves.
