- Prep: 8 hours
- Cook: 15 min
- Yield: 1 serving
Ingredients
600 gm American chicken leg whole (without skin)
40 gm ginger
40 gm garlic
20 ml of lemon juice
10 ml malt vinegar
3 gm turmeric powder
10 gm red chili powder
10 gm garam masala powder
Salt to taste
50 ml mustard oil
For Garlic Yogurt Dip
30 gm garlic paste
50 gm hung curd
20 ml fresh cream
For Beetroot Dip
50 gm fresh raw beetroot
1 garlic clove
Green Chilli as per taste
Salt as per taste
10 ml lemon juice
10 ml olive oil
5 gm cumin seed
For Salad & Garnishing
50 gm clean white radish
50 gm clean red carrot
30 gm clean beetroot
Fenugreek microgreens
Edible flowers
Directions
For First Marination
1. Choose a skinless chicken leg and slit the flesh for the 1st step of marination.
2. Apply lemon juice and malt vinegar to the chicken leg.
3. Rub salt, red chilli and ginger garlic onto the chicken leg one after the other. Keep the chicken for 30 minutes.
For Second Marination
1. Take a bowl and mix yoghurt with ginger garlic paste. Add salt, red chilli and turmeric powder along with garam masala and mustard oil.
2. Apply the second marination on top of the chicken leg and refrigerate it for 6 to 8 hours.
3. Cook the marinated chicken leg on a slow charcoal fire for 10 minutes.
4. Re-cook the half-done chicken leg. Braze it with the mustard to get a smoky flavour.
5. Serve with yoghurt garlic dip and pickled vegetables.
For Yoghurt & Garlic Dip
1. Mix hung yoghurt and smooth garlic paste into a bowl and mix well with fresh cream.
2. Add salt as per taste.
For Beetroot Dip
1. Blend all the ingredients and add olive oil at the end.
For Salad
1. Slit thin slices of vegetables and place them in ice-cold water. Add microgreens and edible flowers for garnishing.
