Masala Chicken Legs Recipes

GARAM MASALA CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
• Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN MASALA

Steps:

• Clean and wash chicken well. Drain completely so no water remains.
• Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala or garam masala.
• Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
• Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
• Next add in green chilies and onions. Saute them until the onions turn completely golden.
• Add ginger garlic paste and saute until the raw smell goes off.
• Pour the tomato puree. Then add salt, red chili powder and garam masala as well.
• Saute this very well until the mixture begins to leave the pan.
• At this stage you can also see oil getting separated from the mixture.
• Add marinated chicken and saute for 4 to 5 mins on a medium flame.
• Turn the flame to completely low and cook covered for 5 mins.
• Turn the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
• Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don't need to add water.
• Add half tsp more garam masala and chilli powder while cooking the tomato puree.
• Add little hot water or coconut milk to make a gravy. Cook until the gravy turns thick.
• Serve hot with steamed rice, roti, sliced onion wedges and lemon.

MASALA CHICKEN DRUMSTICKS

Steps:

• Crush coriander, cumin, and cardamom seeds in grinder or with mortar & pestle.
• Toss seeds and remaining spices in a dry frying pan; stir over heat until fragrant. Remove from heat. Add oil and water, stir until combined.
• Cut diagonal slits about 1cm apart, through to the bones, on both sides of drumsticks.
• Rub spice mixture all over the drumsticks, place in shallow dish; cover, refrigerate 6 hours or overnight.
• Heat oiled griddle pan and cook drumsticks until browned and cooked through. Can also be barbecued or grilled.

MASALA CHICKEN LEGS

Steps:

• Wash the chicken thoroughly pat dry prick the chicken with a fork.
• Carinate with salt, red chilli powder, garlic, ginger, lemon juice and cardamom powder; set aside for 30 minutes.
• Preparing chicken:.
• Sprinkle flour on the chicken legs. Mix well and deep fry in hot oil on medium flame. Fry them one by one pressing slightly with a slotted serving spoon.
• Drain on tissue paper set aside.
• For masala:.
• Heat oil in a pan. Add cloves, cinnamon, ginger, and garlic; stir it. Now add grated onions and stir till onions turn pale in colour.
• Add chilli powder, coriander powder, kasoori methi, cumin powder; mix well. Quickly add 1/2 cup water to avoid spices from burning; cook for a minute on high flame.
• Now add tomato puree, green chillies and salt.
• Cook on high flame till the masala (gravy) is thick.
• When thick, add 1 cup water and cook till dry.
• Mix the fried chicken legs to this gravy; cook for 5-6 minutes.
• Chicken should be coated with the gravy.
• Add water if required.
• Add sugar and coriander leaves; serve hot.
• If baking chicken, marinate for 45 minutes and bake at 200° c for 20 minutes.

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

CHICKEN MASALA

Steps:

• Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside.
• Heat the oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside.
• Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt and pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an addition 10 minutes.
• Serve hot with white rice.
• Cook's Note: Garam masala is a traditional Indian blend of spices and is available in the spice section of the grocery store.