CHICKEN LEGS IN CURRIED BUTTER

INGREDIENTS 

Chicken legs  12 nos.

Onion halved and unpeeled

Marjoram  ½ tsp.

Parsley  2 sprigs

Thyme  1 sprig

Lemon halved  1 no.

Peppercorn  6 nos.

Butter  125 gms.

Cardamon ground  ½ tsp.

Cummin seed crushed  ½ tsp.

Ginger powder  ½ tsp.

Turmeric powder  ¼ tsp.

Chilli powder  ¼ tsp.

Coriander powder  ½ tsp.

Mustard powder  1 tsp.

Garam masala  ½ tsp.

Worcestershire sauce  2 tsp.

Lime juice  ½ tsp.

Pepper to taste

Salt to taste

METHOD:




1. In a saucepan, add the chickenlegs, onion,
marjoram, parsley, thyme, lemon and
peppercorns. Pour 1 litre of water and bring to boil, then lower the heat for 25min. Remove
the chicken legs without any liquid and transfer
them to a plate. Let them cool.
2.Cream the butter in a bowl. Add the
remaining ingredients and thoroughly beat
them into the butter.
3.Using a knife spread the curried butter on
each leg. Refridge them preferably overnight
but for a minimum time of 6 hrs.
4.Remove the chicken legs from the fridge.
5.Place it in pan and fry till golden brown.
Serve hot.

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