- Prep: 45 min
- Cook: 35 min
- Yield: 1 serving
Ingredients
750 ml toddy, palm wine
2 chicken legs with bone
200 gm steamed rice
20 gm turmeric powder
20 gm red chilli powder
15 gm coriander powder
5 gm whole cinnamon
5 gm curry leaves
5 gm fennel seeds
5 gm whole red chilli
3 gm mustard seeds
20 gm ginger paste
8 green chilli
20 gm garlic paste
60 gm onion, sliced
50 gm tomatoes, sliced
5 gm ginger julienne
20 gm fresh coriander
150 ml desi ghee
Lemon wedge for garnishing
Salt to taste
3 bay leaves
20 gm garam masala powder
20 gm black pepper powder
Directions
1. Marinate the chicken leg with salt, chilli, turmeric, toddy and ginger/garlic paste. Keep aside for a while.
2. Take a pan, and add desi ghee, curry leaves and whole spices.
3. Tempere the whole spices for 10 seconds and then add sliced onion, and sear the onion till golden brown. Add ginger garlic paste into it followed by green chilli.
4. Sear it for a while and then add sliced tomatoes, cook the mixture for 5 minutes and then add marinated chicken legs.
5. Add chilli powder, coriander powder, garam masala powder and turmeric powder into the mixture and cook everything for another 5 minutes.
6. Add toddy wine to the mixture and adjust the seasoning. Continue to cook the chicken for another 20 minutes, till the chicken becomes tender.
7. Finish the chicken by sprinkling chopped coriander, and fresh ginger.
8. Serve hot toddy chicken with steamed rice.
