Pepper Chicken Leg Roast
Soft and tender chicken drumsticks are coated in a delicious, spicy masala mix in this pepper chicken leg roast recipe.
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Servings: 1 Serves
Calories: 633kcal
Ingredients
Ingredients For the drumsticks
- 2 Chicken Drumstick
- 1 tablespoon Pepper powder (crushed)
- 1 pinch Turmeric powder
- ½ teaspoon Salt
- 1 tablespoon Oil
Ingredients For the curry
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Fennel seeds
- 1 inch Cinnamon
- 3 Cloves
- 10 Curry leaves
- ¼ cup Onion (finely chopped)
- ¼ cup Tomatoes (finely chopped)
- 1 pinch Turmeric powder
- 1 tablespoon Black pepper powder
- 1 tablespoon Coriander powder
- ½ tablespoon Cumin powder
- 2 teaspoon Salt
- ¼ cup Water
- 1 bowl Prepared drumsticks
- Coriander leaves (chopped for garnishing)
Instructions
- Make slits on the chicken drumstick.
- Heat oil in a pan. Add the turmeric powder and black pepper powder. Saute.
- Place the chicken drumsticks on the pan. Let it cook for 3-4 minutes. Then flip them and cook the other side. Sprinkle salt and mix. Keep them aside.
- Next, in the same pan, add the oil to make the curry. Once it’s hot, add the whole spices and saute. Add the curry leaves and saute.
- Next, add the onions and saute. Cook for 2 minutes.
- Add in the tomatoes next and saute. Cook for 1 minute.
- Add the powdered spices next and saute. Cook for 2 minutes.
- Next, add in the water and let the curry simmer.
- Add the prepared chicken drumsticks and coat it with the curry.
- Garnish with chopped coriander leaves and serve hot with rice or paratha of your choice.
Nutrition
Serving: 1Servings | Calories: 633kcal | Carbohydrates: 20g | Protein: 39g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 1043mg | Potassium: 1016mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2934IU | Vitamin C: 214mg | Calcium: 223mg | Iron: 6mg