Peshawari Murg Tangdi

Weekends are to chill and do all the nice things that you can't do on packed weekdays... one of them being eating fresh and yummy delicacies. So here's recipe that's delicious and easy to prepare. Goes well with an Indian meal and can also become the main course of a light soup and one course meal that one would very often want to have on a Sunday evening.

Enjoy!





Ingredients

Four Chicken Legs
1/2 Cup Curds
1" piece ginger
6-8 cloves garlic and two green chillies
1/2 tsp garam masala powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp jeera powder
2 onions chopped into rings
2 lemons
Coriander leaves
1 tbsp butter

Procedure

Grind ginger, garlic and green chillies into a paste or cut very fine. Wash chicken legs and prick each at a few places with fork. Place in a large bowl or container and apply the ground paste/chopped ginger garlic, chillies to the chicken pieces. Now add curd and all other powdered spices and rub chicken legs well with mixture. Cover the bowl and keep in refrigerator for a couple of hours to marinate.

A little before you want to serve the chicken remove from refrigerator, put in pressure cooker, add one cup water and cook for 5 - 7 minutes after first whistle on low flame. When the cooker cools cook remove chicken pieces. Now heat a non-stick pan with butter and put chicken legs. On low flame turn around till chicken legs are golden brown. Remove from fire. Squeeze juice of half a lemon on chicken. Serve on a plate decorated with onion rings, lemon slices and garnished with coriander leaves.