- Prep: 40 min
- Cook: 20 min
- Yield: 1 serving
Ingredients
50 gm haldi paste
20 gm garlic, chopped
20 gm ginger garlic paste
10 gm green lemon zest
10 gm salt
10 gm lemon juice
20 gm garam masala powder
20 gm carom seeds
5 gm asafoetida
20 gm yellow chilli powder
20 gm mustard oil
For Mint Sauce
1 cup coriander leaves
1/4 cup mint leaves
10 gm ginger garlic paste
10 gm onion
20 gm black salt
20 gm green chilli
20 gm lemon juice
20 gm asafoetida
20 gm roasted jeera powder
20 gm ice cubes
For Tomato Chilli Sauce
20 gm tomatoes
5 gm green chilli
5 gm garlic
3 gm black salt
20 gm onion
Directions
1. Take chicken legs in a bowl and add fresh haldi paste, chopped garlic, ginger garlic paste, lemon zest, lemon juice, along with garam masala, carom seeds, asafoetida, salt and yellow chilli powder. Mix everything well so that all the spices are absorbed by the chicken.
2. Take a pan, add mustard oil and cook the chicken till it is rare medium.
3. Now smoke the rare medium leg inside the double barrel smoker for another 25 to 30 minutes until it has a nice golden colour on top of it.
4. Meanwhile for the tomato chilli sauce, cut tomatoes into quarters, cut the onion and grind them in a jar along with green chillies, salt and a bit of sugar. Grind everything into a smooth paste.
5. For the mint sauce, add coriander, mint, ginger, garlic, onion, black salt, asafoetida and lemon juice.
6. Put the chicken leg on the plate with mint and tomato chutney and garnish it with fresh coriander.
