Servings: 4
Ingredients
For the chicken
- 4 pieces chicken legs or thighs
For the initial seasoning
- 1 teaspoon lemon juice
- salt to taste
For the marinade
- 120 g yogurt
- 1.5 teaspoons chicken masala
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
For cooking and serving
- oil for greasing
- 1 pat butter
- onion for serving
- lemon cut into wedges, for serving
Procédé
Preparation
- Make deep slashes in the chicken pieces, then place them in a bowl.4 pieces chicken
- Add the lemon juice and salt, then let the chicken rest for 5 minutes.1 teaspoon lemon juice, salt
Marinade
- Add the yogurt, red chili powder, turmeric powder, chicken masala, and ginger-garlic paste. Mix well to coat the chicken pieces evenly.120 g yogurt, 1 teaspoon red chili powder, 0.5 teaspoon turmeric powder, 1.5 teaspoons chicken masala, 1 tablespoon ginger-garlic paste
- Refrigerate for 1 hour.
Cooking
- Heat a skillet and grease it with the oil, then add the butter.oil, 1 pat butter
- Once the butter has melted, add the chicken pieces and cook for 1 to 2 minutes. Turn them over, then continue cooking, pressing lightly with a spoon, until the chicken is cooked through on both sides.
Serving
- Transfer the chicken to a plate and serve hot with onion and lemon wedges.onion, lemon
Notes
- For deeper flavor, marinate the chicken in the refrigerator for up to overnight.
- Adjust the amount of chili to your heat preference, and add a little oil if the marinade is too thick.
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