Explore the new horizons of cooking with Prakriti Banerjee and her experiment with vegetables and chicken.
Ingredients:
Chicken Whole Leg pieces – 4 pcs.
Yogurt – 200 gm
Yogurt Drink (Chaas) – 100 gm
Garlic paste
Chilli paste – 4 tsp
Salt and Sugar to taste
Coriander leaves
Onion
Green chillies
Minced Parsley leaves
Coriander Powder
Pepper Powder
Garam Masala Powder
Corn Flour and Flour – 2tsp each
Mashed potato and mashed Pumpkin for the add-on to the dish
Carrot, cucumber cut for a salad for garnishing.
For Red Chilli Salsa:
Tomatoes – 2 pcs.
Kashmiri Chilli – 8 pcs.
Garlic
Salt
Sugar
White Vinegar
Method:
Wash the chicken whole leg pieces and rinse water. Marinate the chicken leg pieces with yogurt, salt, pepper powder and a paste of garlic and chili, and refrigerate it for 3 to 4 hrs.
Take a bowl and pour 1 cup yogurt drink (Chaas), a pinch of salt, powdered Garam Masala, ginger, onion, garlic, and the chili paste, flour, cornflour, minced Parsley leaves, and minced green chili. Mix well into a batter.
Take the leg pieces of chicken and dip into the batter. Fry oil in the frying pan. Sauté the leg pieces and put it into a microwave oven for 10 minutes.
Red Chilli Salsa:
Take tomatoes and insert the red Kashmiri chilies into it and sauté and add the fried garlic, salt, sugar, and white vinegar. Paste them together using a mixer grinder. And the Red Chilli Salsa is ready.
Now take the chicken leg pieces and the salsa dip into one plate. Add the mashed potato and pumpkin to the plate by the side. Place the salad of cucumber and carrot also by another side of the dish. And your dish is ready.
