Chicken Legs in Butter are soo yummy very pleasant in flavor and aroma. Chicken legs are slow cooked in a mixture of marjoram, parsley, thyme, lemon, pepper corns and enough water. Cooked chicken is removed from the liquid and let it cool. These chicken legs are marinated in a buttery mixture preferably over night or at least for six hours. Marinated chicken legs are deep fried to a golden brown color. You can explore a step wise illustrated Chicken Legs in Butter.
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chicken legs - 12 nos
- Onion(halved) - 1 no
- Marjoram - ½ tsp
- Parsley - 2 sprigs
- Thyme - 1 sprig
- Lemon(halved) - 1 no
- Peppercorns - 6 nos
- Butter - 125 gm
- Cardamom(ground) - 1/2 tsp
- Cumin seeds(crushed) - 1/2 tsp
- Ginger powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Chilli powder - 1/4 tsp
- Coriander powder - 1/2 tsp
- Mustard powder - 1 tsp
- Garam masala - 1/2 tsp
- Worestershire sauce - 2 tsp
- Lime juice - 1/2 tsp
- Pepper powder(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Pour 1 litre of water and bring to a boil.
- Lower the heat for 25 min.
- Remove the chicken legs without any liquid and transfer them to a plate. Let them cool.
- Cream the butter in a bowl.
- Add the remaining ingredients: cardamom, cumin seeds, ginger, turmeric, chilli powder, coriander, mustard powder, garam masala, sauce, lime juice, pepper powder, required salt and thoroughly beat them into the butter.
- Using a knife, spread the curried butter on each leg.
- Refrigerate them preferably overnight but for a minimum time of 6 hrs.
- Remove the chicken legs from the fridge.
- Place it in a pan and fry till golden brown.
- :- Serve Chicken Legs in Butter hot.
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