MINT, CORIANDER CHICKEN FRY

INGREDIENTS:-

1. Chicken legs              3 nos
2. Mint                           1 cup
3. Coriander leaves        1 cup
4. Ginger-garlic paste    1 tbsp
5. Green chilies             5
6. Turmeric                    1 tsp
7. Salt                            1 1/2 tsp
8. Curd                          1 cup
9. Lemon                       2
10. Garam masala           1 tbsp
11. Cumin powder          1 tsp

METHOD:-

• Grind coriander, mint, and green chilies with curd.
• Wash and slit the legs, mix all the ingredients with the ground paste.
• Apply on the legs and marinate for 8 hours.
• Keep it in the fridge, take out 1 hour before frying.
• Heat 1 tbsp of oil and arrange the legs and pour the extra masala paste on the legs.
• Close a lid and cook for 30 minutes. Turn 15 minutes once.
• Cook until oil separates, take out the legs, use the gravy left in the pan for chapati.
• Place a rack for grill on stove, arrange legs, and roast on both sides.
• Serve with sliced onion, tomato, cut lemon, and chapati with gravy.