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Recipe of Pepper chicken legs roast with mushroom and potatoes Any-night-of-the-week

Mario Bates   11/08/2020 06:35

Pepper chicken legs roast with mushroom and potatoes
Pepper chicken legs roast with mushroom and potatoes

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Ingredients - Pepper chicken legs roast with mushroom and potatoes:
  1. Require 4 - Chicken Legs
  2. Get 4-6 of Mushroom whole
  3. Make ready 2 of Potatoes
  4. Take 2-3 for Small onions
  5. Make ready pinch turmeric powder
  6. Provide 1 tsp Ginger garlic paste
  7. Prepare as per taste Red chilli powder
  8. Get 1 tsp - Curd
  9. Make ready 1 tsp Chicken Masala Powder
  10. Get little for Salt
  11. You need 1 tsp of Coriander seeds
  12. Get 1 tsp Fennel Seeds
  13. You need 1 tsp Cumin seeds
  14. You need 1 for Bay leaf
  15. Take 1 of Green elaichi
  16. You need 2 Red dry chillies
  17. Prepare as required of . Coriander leaves
  18. You need 3-4 Curry leaves
  19. Prepare 1-2 tsp of Black pepper
  20. Require 1 tsp Coconut powder
  21. You need as required of Butter
  22. Give as required - Oil
  23. Make ready as required of Water
  24. Prepare few of Green chilies
Pepper chicken legs roast with mushroom and potatoes making process:
  1. Marinate for 15 mins4- chicken leg pieces, mushrooms (whole or chopped), potatoes 2 (half cut with skin), small onion whole 2-3 with pinch of turmeric, ginger garlic, little red chilli powder, one medium spoon curd, chicken masala powder 1 tsp and little salt.
  2. For dry masala making - In pan add coriander seeds 1 spoon, fennel seeds 1 tsp, cumin seeds, bay leaf 1, green elaichi 1, red dry chilli 2, coriander leaves, curry leaves 3-4, black pepper 1-2 spoon and roast for a minute. Last add coconut powder 1 tsp and slightly roast the same and grind this into smooth powder.
  3. In a non-stick pan, add butter and oil, once warm add green chillies and marinated chicken, onion and potatoes (mushroom should be kept aside), let this get cook in it's water for about 5-7 mins. Once the water in chicken is reduced add whole dry masala mixture, sugar a pinch, salt as required, marinated mushrooms and a cup of water (or as per required chicken quantity).
  4. Keep lid and let it cook, flip it regularly for every 5 mins and once the chicken is completely cooked, dry out the excess gravy to thick. Garnish with coriander leaves and serve. Done.

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