Creamy leg with nuts

Name: Creamy leg with nuts
Cuisine: Indian
Ingredients: 4 chicken leg pieces; 200 ml curd; 1 lemon; 2 tablespoon ginger garlic paste; 1/2 teaspoon cinnamon and clove powder; 2 tablespoon pepper powder; 1 tablespoon fresh cream; 4-5 Green chilli; 10 cashew; 5 badam; 1 teaspoon jeera powder; 4 tablespoon oil; Salt; 1 onion; For masala; 10 cashew; 1 kopak pod; 5 badam; 1 cardamon; 1 tablespoon poppy seeds; 1 tablespoon watermelon seeds; 1 red chilli

Harshitha Gurukumar @cook_14190807

Mysore

#cookpadturns2. Specially prepared to celebrate the occasion. It's my own experiment recipe and it turns out good, my son loved it. Richness of dry fruits with chicken tummy kush mummy kush.

Harshitha Gurukumar @cook_14190807

Mysore

#cookpadturns2. Specially prepared to celebrate the occasion. It's my own experiment recipe and it turns out good, my son loved it. Richness of dry fruits with chicken tummy kush mummy kush.

Saved

Ingredients

4chicken leg pieces
200 mlcurd
1lemon
2 tablespoonginger garlic paste
1/2 teaspooncinnamon and clove powder
2 tablespoonpepper powder
1 tablespoonfresh cream
4-5Green chilli
10cashew
5badam
1 teaspoonjeera powder
4 tablespoonoil
Salt
1onion
For masala
10cashew
1kopak pod
5badam
1cardamon
1 tablespoonpoppy seeds
1 tablespoonwatermelon seeds
1red chilli

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Steps

1

Marinate chicken pieces with curd, 1/2 lemon juice, pepper powder, turmeric, ginger garlic paste, cinnamon powder, clove powder, jeera powder and salt. Keep in refrigerator for 2hours.
2

Boil the ingredients under masala for paste in water and grind to smooth paste
3
4

Chop or coarsely grind cashew and badam and stuff inside the chicken
5

Add grounded masala paste and fresh cream. Add sliced onion and sliced green chilli and oil keep it for cooking with medium flame
6

Close lid and cook till chicken becomes tender
7

Keep flipping pieces and make all the masala stick to chicken. Cook on medium flame or else masala will get burn.
8

Serve as it is or tandoor on grill for 2 min
9

Both tastes good. Serve hot.