Directions
- 1Add hung curd, mint coriander chutney, red chilli powder, coriander powder, turmeric powder, garam masala, salt, and lemon juice to a bowl.
- 2Mix everything well to create a marinade.
- 3Add chicken leg pieces to the marinade.
- 4Massage the marinade into the chicken.
- 5Let the chicken marinate for at least half an hour.
- 6Add hung curd, fresh cream, and cheese to a blender.
- 7Blend until smooth to make a creamy garlicky sauce.
- 8Heat butter and oil in a frying pan.
- 9Add the marinated chicken to the pan.
- 10Cover and cook on a low flame until the chicken is cooked from the inside.
- 11Flip the chicken pieces.
- 12Fry until nicely charred.
- 13Top with a generous amount of creamy garlicky sauce.
- 14Garnish with fresh coriander leaves.
- 15Serve with parotta and masala onions.
Ingredients
- 1 cup hung curd
- 2 tbsp mint coriander chutney
- red chilli powder
- coriander powder
- turmeric powder
- garam masala
- salt
- lemon
- chicken leg pieces
- butter
- oil
- fresh coriander leaves
- masala onions
Equipment
bowllemon squeezerfrying panlidtongsblender
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