How to make CHICKEN LEGS IN CURRIED BUTTER

INGREDIENTS                                  

Chicken legs  12 nos.

Onion halved and unpeeled  1 no.

 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

How to make CHICKEN LEGS IN CURRIED BUTTER

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.

Cream   the   butter   in   a   bowl.   Add   the remaining  ingredients  and  thoroughly  beat them into the butter.

Using a knife spread the curried butter on each leg. Refridge them preferably overnight but for a minimum time of 6 hrs.

Remove the chicken legs from the fridge.

Place  it  in  pan  and  fry  till  golden  brown. Serve hot.