Spicy Buttery Chicken legs
It has been forever since I posted a recipe on the blog, but the scent of this buttery chicken wafting in our kitchen air took me to paradise and I simply had to share it!
It is a recipe inspired by one of Sanjeev Kapoor's videos but my mom has made her variations here which makes it a phenomenal recipe!
Ingredients (to serve 2)
4 whole chicken legs (we removed the skin and made slits)
3 tablespoons fresh lemon juice
1 teaspoon coarsely crushed black pepper
1 medium sized onion
A small piece ginger
8-10 garlic cloves
10 whole dry kashmiri red chillies to be boiled for 10 minutes
2-3 tablespoons tomato ketchup
vegetable oil to grease
Butter to top
salt to taste
1- Marinate the clean chicken legs with lemon juice, salt and crushed black pepper. Set aside.
2- Grind the second marinade with below ingredients to a fine paste:
Boiled whole dry kashmiri red chillies
3- Marinate this and refrigerate this for a minimum of 5-6 hours. This time is important for the flavors to just marry!
4- OPTIONAL STEP: Because we are rather impatient, my mom lightly shallow fries the chicken legs for 2-3 minutes each side using very less oil. This helps reduce the time in the oven.
5- We then grill it in a pre-heated oven (180- 200 degrees) for until 20-30 minutes until a lovely char forms on top.
(If you are skipping step 4, directly push it into the over on a greased tray. Temperature and timing depends on your oven)
6- IMPORTANT STEP: Once done, switch off the oven, and dab a nice layer of butter on top of each chicken leg. We slice a generous layer of butter over each leg and keep the chicken inside the oven for 15 more minutes. By the time you take it out, the butter would have seeped into the chicken giving a heavenly scent.
7- Serve hot with your choice of salads, dips (we eat it with Hummus and garlic sauce) and fresh pita bread if you have some.
The best part is fighting for the marinade and butter left at the bottom of the tray.