Spicy Chicken Legs

I usually make this roast recipe using chicken legs and Nehal is extremely fond of it. Few spices go into its making and ensure you marinate the chicken for at least 3-4 hrs if not overnight and roast the chicken well. You can play around with the spices of your choice and add herbs like mint and rosemary.

Spicy Chicken Legs Recipe

Marination:3 hrs, Cooking: 45 mts

Serves 4-5 persons

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Ingredients:

4-5 chicken legs, make slits all over

1 tbsp ginger-garlic-green chilli paste

1/4 tsp red chilli powder

3/4 tsp black pepper pwd

large pinch turmeric pwd

3/4 tbsp coriander powder

large pinch cumin pwd

pinch of garam masala pwd

1 tbsp hot and sweet tomato chilli sauce

2 1/2 tbsps hung yogurt

1 tbsp lemon juice

salt to taste

2 tbsps oil

1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.

Spicy Chicken Legs Recipe

Prep time: min

Cook time: 45 min

Yield: 4

Main Ingredients: chicken legs

Chicken Salad with Lettuce and Tomato

One of my favorite iceberg lettuce and chicken salad recipe. I usually pair this protein rich salad with fresh fruit juice which makes for a filling complete meal. I created it on a whim one day and it has been a regular ever since. Easy to make, rich in texture and flavor.

Lettuce, cucumber, tomato, onion are essential along with chicken OR paneer OR tofu for today’s colorful and flavorful salad.

Chicken Salad with Lettuce and Tomato

Slice cucumbers and tomatoes. Cut onions into rings. Tear iceberg lettuce leaves.

Saute 1 cup of boiled boneless chicken pieces in a tbsp olive oil for a few minutes. Add salt, pinch of cumin powder and 1/2 tsp red chili powder. Mix. Add 1/2 tbsp of tomato sauce and mix. Remove from heat and cool.

For dressing: Add 2 tbsps of extra virgin olive oil, salt and black pepper powder as required, a tbsp of lemon juice, 1 tsp brown sugar and 1 1/2 tbsps roasted peanut powder. Whisk.

Layer a bowl with cucumber, tomato and onions, add lettuce leaves and the sauteed chicken and pour the salad dressing over it and toss well. Chill for a while and serve.