Craving a flavour explosion? Look no further than these incredibly juicy and flavorful Masala Leg Pieces! This easy Indian recipe transforms humble chicken legs into a culinary masterpiece, bursting with aromatic spices and tender, succulent meat. Imagine perfectly crispy skin giving way to a rich, intensely spiced interior – a dish guaranteed to tantalize your taste buds and leave you wanting more. Forget complicated techniques and lengthy prep times; this recipe is surprisingly simple, perfect for weeknight dinners or impressive gatherings.
The vibrant blend of spices creates a complex and unforgettable flavour profile that elevates this dish beyond the ordinary. From the initial marinade to the final golden-brown crisp, every step is meticulously explained to ensure your success. Ready to embark on this culinary adventure? Let's dive into the step-by-step guide and create some mouthwatering Masala Leg Pieces together!
Tools Needed
- Kadai (wok)
- Mortar and pestle (or blender)
- Knife
- Mixing bowl
Ingredients
- Leg pieces: 1.5 kg (10-15 pieces)
- Garlic
- Ginger
- Cornflour
- Tikka masala
- Flour
- Lemon
- Cloves
- Pepper
- Oil
- Salt: to taste
- Coriander
- Eggs: 4
- Red chili powder
- Coriander powder
- Turmeric powder
- Curd (Yogurt): 100 grams
- Almonds
Step-by-Step Instructions
Step 1. Prepare the Chicken and Marinade
- Wash the leg pieces thoroughly. You can wash them in salt water.
- Make a fine cut in each leg piece to allow the masala to penetrate and ensure even frying.
- Prepare a ginger-garlic paste by grinding or blending cleaned ginger and garlic.
- In a bowl, combine ginger-garlic paste, cornflour, tikka masala, flour, red chili powder, coriander powder, turmeric powder, curd, eggs, cloves, pepper, and salt. Mix well.
- Add crushed green chilies (optional) and lemon juice to the spice mixture. Mix well and marinate the leg pieces for at least one hour.
Step 2. Marinate the Chicken
- Add crushed green chilies (optional) and lemon juice to the spice mixture. Mix well and marinate the leg pieces for at least one hour.
Step 3. Heat the Oil and Fry
- Heat oil in a kadai (wok).
- Fry the marinated leg pieces until golden brown and crispy.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Adjust the amount of chili powder according to your spice preference.
- Ensure the leg pieces are coated evenly with the masala for optimal flavor and texture.
Nutrition
- Carbs: 10-15g per leg pieceg
- Protein: 20-25g per leg pieceg
FAQs
1. Can I use bone-in, skin-on chicken thighs instead of legs?
Absolutely! Thighs will work perfectly and offer similar results. Adjust cooking time as needed, as thighs may cook slightly faster.
2. How can I make the chicken extra crispy?
Ensure the chicken is completely dry before frying. A higher frying temperature (but not too high to burn) and using a good quality oil will help achieve extra crispiness. You can also let the fried chicken rest on a wire rack to drain excess oil.
3. Can I make this recipe in advance?
You can marinate the chicken overnight for deeper flavour. However, it's best to fry the chicken just before serving to maintain its crispiness.
So there you have it – your very own batch of incredibly delicious and crispy chicken masala leg pieces! This recipe is a perfect blend of flavour and ease, proving that impressive Indian cuisine can be surprisingly simple to create at home. Now, gather your family and friends and enjoy this unforgettable feast!