Ingredients
- Lemun ka ras (Lemon juice): 4-5 tbs
- Pissi laal mirchen (Red chilli powder): 3 tsp [level]
- Namak (Salt): 2½ tsp [to taste]
- Haldi (Turmeric powder): ½ tsp
- Dhaniya (Coriander) powder: 1½ tsp
- Zeera (Cumin) powder: 1 tsp
- Garm masala (Whole spices) powder: 1 tsp
- Corn flour: 3 tbs [heaped]
- Baisan (Gram flour): 4 tbs [heaped]
- Zardy ka rung (Yellow food colour): 1-2 pinches
- Pani (Water): 3-4 tbs
- Lehsan (Garlic) paste: 1 tsp
- Adrak (Ginger) paste: 1 tsp
- Chicken legs: 1½ kg
Method:
Step 1: Add Lemun ka ras (Lemon juice), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Zeera (Cumin) powder, Garm masala (Whole spices) powder, Corn flour, Baisan (Gram flour), Zardy ka rung (Yellow food colour), Pani (Water): 3-4 tbs, Lehsan (Garlic) paste, Adrak (Ginger) paste in a bowl and give it a good mix.
Step 2: Make cuts on the Chicken legs and then add in the mixture, mix and marinate for 2-3 hours.
Step 3: Fry at low flame for 10-15 minutes.
Serve with Green Raita.