- Prep: 18 min
- Cook: 35 min
- Yield: 1 serving
Ingredients
For Chicken Marination
375 gm chicken leg skin on
2 gm dry ginger powder
2 gm crushed black peppercorns
A sprinkle of pink Himalayan salt
30 ml burnt mustard oil
15 ml toddy vinegar
For Accompaniments
1 roasted whole elephant garlic
45 gm bitter gourd crusted with rice flour and deep-fried
50 gm roasted cinnamon pumpkin
2 long aubergine, cut lengthwise into 4 pieces, roasted
30 gm turnip & carrot crispies
80 gm saffron cashew pilaff
For Tamarind Ginger Glaze
85 gm tamarind pulp
A sprinkle of dry ginger powder (saunth)
5 gm brown sugar
35 gm Amul butter
A sprinkle of salt as seasoning
Directions
For Chicken Marination
1. Carve out the chicken full legs & marinade with burnt mustard oil, ginger powder, crushed black pepper, salt & sharp toddy vinegar.
2. Keep in refrigerator for 45 minutes.
For Accompaniments
1. Various textures of veggies are added to give character and robust flavours to the dish.
For Tamarind Ginger Glaze
1. Reduce tamarind pulp with dry ginger powder & brown sugar.
2. Add butter & season with salt.
3. Add the chicken marination liquid to this & reduce till it forms a rich, flavourful glaze.
For Grilling & Roasting of Chicken Leg
1. Take the marinated chicken leg & pan grill into a cast iron skillet with half butter & half burnt mustard oil.
2. Once grilled on both sides, place it into the oven at 165°C for 12 minutes.
3. Keep basing the chicken every 2-3 minutes with butter.
4. Once cooked, take out from the oven & glaze with tamarind ginger glaze.
5. Serve with various accompaniments.
