2 Ways Chicken

Masala Fried Chicken

Servings - 2 - 3

INGREDIENTS
Fresh cream - 125 grams
Lemon juice - 1 tablespoon
Black peppercorns - 10
Cloves - 4 pods
Green cardamom - 4 pods
Coriander seeds - 1 teaspoon
Buttermilk - 100 milliliters
Onion paste - 60 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Black pepper - 1/2 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Garam masala - 1 tablespoon
Chicken - 1 kilogram
All purpose flour - 120 grams
Corn flour - 30 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Paprika - 1 teaspoon
Garlic powder - 1 tablespoon
Chaat masala - 1 tablespoon
Oil - for frying

PREPARATION
1. In a bowl, add 125 grams fresh cream, 1 tablespoon lemon juice and mix it well.
2. Rest it for 6 - 8 hours.
3. Take a pan, add 10 black peppercorns, 4 pods cloves, 4 pods green cardamom, 1 teaspoon coriander seeds and dry roast until it turns golden brown in color.
4. Transfer this into a blender and blend it into a fine powder.
5. In a mixing bowl, add 100 milliliters buttermilk, prepared sour cream, 60 grams onion paste, 1 tablespoon ginger paste, 1 tablespoon garlic paste, blended mixture, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 tablespoon garam masala and mix it well.
6. Add 1 kilogram chicken and mix it well.
7. Refrigerate for 2 hours.
8. In a mixing bowl, add 120 grams all purpose flour, 30 grams corn flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 tablespoon garlic powder, 1 tablespoon chaat masala and mix it well.
9. Add the chicken in it and coat it well.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Drain it on an absorbent paper.
12. Serve hot.

Yogurt Chicken Roast

Servings - 2 - 3

INGREDIENTS
Chicken legs - 450 grams
Black pepper - to taste
Salt - to taste
Lemon juice - to taste
Yogurt - 370 grams
Garlic - 1 tablespoon
Coriander - 1 tablespoon
Lemon zest - 1/2 teaspoon
Chilli flakes - 1 teaspoon
Lemon juice - 1 tablespoon
Mixed herbs - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Olive oil - 1 teaspoon
Olive oil - for brushing

PREPARATION
1. Take chicken legs and make incisions on them.
2. Sprinkle black pepper and salt. Drizzle lemon juice and rub well.
3. Marinate 10 - 15 minutes.
4. In a mixing bowl, add 370 grams yogurt, 1 tablespoon garlic, 1 tablespoon coriander, 1/2 teaspoon lemon zest, 1 teaspoon chilli flakes, 1 tablespoon lemon juice, 1 teaspoon mixed herbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix well.
5. Add the chicken legs, 1 teaspoon olive oil and mix it well.
6. Marinate for 3 hours.
7. Take a baking tray and brush them with olive oil.
8. Place the chicken legs on the tray and apply the leftover marinade on them. Spray some more olive oil on top.
9. Preheat the oven to 350°F/180°C. Bake for 30 minutes.
10. Serve hot.