coriander seeds – 2 tbsp.

fennel seeds – 1 tsp

cinnamon stick – 1 inch

cardamoms – 6

cloves – 5

For marination

chicken legs – 5 or 6

thick yogurt – 1/3 or 1/4 cup

ginger garlic paste – 1 tbsp.

green chilies – 3 or 4

curry leaves – 2 sprigs

onion – 1 medium-sized

salt – as required

red chili powder – 1 tbsp.

pepper powder – 1 tsp

turmeric powder – 1/2 tsp

masala powder – ground

For frying

oil – 4-5 tbsp.

For serving

chopped coriander – 1/4 cup

sliced onions – 1

lemon – 1




Preparing masala powder

dry roast coriander seeds, fennel seeds, cinnamon stick, cardamom seeds for a minute, turn off the heat and grind into a fine powder.

Marinating the chicken legs

take salt, turmeric powder, red chili powder, round masala powder, ginger garlic paste, slit green chilies, chopped curry leaves, yogurt, lemon juice into a mixing bowl and mix well.

add the chicken legs and coat them well with the marinade.

keep the marinade in the refrigerator overnight.

on the next day, add fried onion paste mix well and leave for 15 minutes.


heat oil in a pan. Put the chicken legs marinade and fry for 3-5 minutes.

flip all the pieces, over and cook for 20-15 minutes on medium heat(if using non-stick pan).flip them in between.

add chopped coriander and turn off the heat.


serve with sliced onions, tomatoes and lemon.


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