Chicken Roast! The aroma of a happy meal. Chicken Roast is a dish that can stand on its own when supplemented with rice or bread. It can also be a part of a large buffet on a delightful evening. For this recipe, whole chicken legs are used for more tender and juicy meat.
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| Chicken Leg Roast Recipe |
Ingredients
1. Leg Piece (3)
2. Yogurt (1 cup)
3. Coriander powder (5 Table spoons)
4. Salt ( 1 Teaspoon for flour mixture, 1 teaspoon for marination)
5. Black pepper powder( half teaspoon)
6. All purpose flour ( 3 cups )
7. Cornflour (half cup)
Time To Prepare
2 hrs
Serving Size
3 person
METHOD:
1: Take a plastic bowl large enough to put all three leg pieces in it. Now add yogurt, coriander powder, black pepper powder and salt in the bowl (quantities mentioned in ingredients) and mix well till all bumps are gone. Now add leg pieces in the bowl and coat well. Put the bowl in fridge for 30 minutes.
2: Take a frying pan and place all 3 leg pieces in it and cook on medium flame until marination is completely evaporated.
3: Let the leg pieces cool down a bit for next step of flour coating.
4: Meanwhile, take another bowl and put all purpose flour (3 cups) and cornflour (half cup) in it along with 1 teaspoon salt. Mix it well.
5: Now take leg pieces one by one and mix it well in powder mixture (Coating) until it is completely covered in mixture. Do the same for other pieces as well.
6: Note that method in point 5 should be repeated twice. Keep the coated pieces in fridge for 10 minutes before going for round two of coating the pieces again. This way the powder mixture (coating) sticks well and stays intact even when we deep fry them.
7:When all above is done. Take a deep frying pan and put oil in it, enough to dip pieces well.
8: When oil is medium hot, put all 3 leg pieces in it and turn flame to medium high. Keep frying until light brown color is achieved as shown in the image.
9: Make sure to turn sides so we can get equally brown sides.
10:Dish out in a platter plate and serve.
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