• 6 – Chicken leg quarters
• 1 small can – Tomato sauce or puree
• 1/2 pint – heavy Cream
• 2 tsp – Ginger and Garlic paste
• 2 tsp – paprika
• 1 tbsp – oil (corn or canola)
• 2 tsp – Mustard Seeds
• 6 – Curry leaves
• 4 – dry, round Red Chillies
• Salt, to taste
• Chopped Cilantro for garnishing
• Dhungaar (Optional but highly recommended)
• 1 – charcoal
• 1 tbsp – Ghee
- Marinate the chicken quarters overnight with the ginger-garlic paste and paprika.
- Next morning, place the marinated quarters in a baking dish, pour the tomato sauce and heavy cream over it.
- Cover the baking dish with a foil and let it cook in a 350 degree F oven for at least an hour.
- In a separate pan, add 1 tbsp of oil, mustard seeds, curry leaves and round red chillies to the oil.
- Once the ingredients start popping, take them off the heat and pour it into the chicken mixture.
- Once again cover the baking dish and let it cook for an additional 20 mins in the oven.
- After the chicken is cooked, do a dhungaar to make it taste even better.
- Dhungaar method:
- Take a charcoal and heat it on the gas flame for about 10 mins.
- Once part of the charcoal turns grey and red, remove it from the flame. Add it to the chicken pan and add 1 tbsp of ghee on the hot coal. Cover immediately.
- The smoke that is generated from the coal gives a nice, smoky taste to the chicken. You can throw the coal away after you are done with the dhungaar.
- Garnish with chopped cilantro.
Recipe courtesy of Yakuta