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Best Advice to Preparing Appetizing Pepper chicken legs roast with mushroom and potatoes

Wishing to dine Pepper chicken legs roast with mushroom and potatoes a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful procedures on preparing a Pepper chicken legs roast with mushroom and potatoes like a famous chef made.

Pepper chicken legs roast with mushroom and potatoes

We hope you got insight from reading it, now let's go back to pepper chicken legs roast with mushroom and potatoes recipe. You can have pepper chicken legs roast with mushroom and potatoes using 24 ingredients and 4 steps. Here is how you cook that.

To cook an unforgettable Pepper chicken legs roast with mushroom and potatoes, here are the materials required:

  1. Prepare 4 of Chicken Legs.
  2. You need 4-6 of Mushroom whole.
  3. Prepare 2 of Potatoes.
  4. You need 2-3 of Small onions.
  5. Take pinch of turmeric powder.
  6. Get 1 tsp of Ginger garlic paste.
  7. Prepare as per taste of Red chilli powder.
  8. Take 1 tsp of Curd.
  9. Provide 1 tsp of Chicken Masala Powder.
  10. Take little of Salt.
  11. Prepare 1 tsp of Coriander seeds.
  12. Use 1 tsp of Fennel Seeds.
  13. Get 1 tsp of Cumin seeds.
  14. You need 1 of Bay leaf.
  15. Prepare 1 of Green elaichi.
  16. Provide 2 of Red dry chillies.
  17. Provide as required of . Coriander leaves.
  18. Provide 3-4 of Curry leaves.
  19. Provide 1-2 tsp of Black pepper.
  20. Provide 1 tsp of Coconut powder.
  21. Get as required of Butter.
  22. Get as required of Oil.
  23. Provide as required of Water.
  24. Take few of Green chilies.

After preparing the components, now you are good to prepare your tasty Pepper chicken legs roast with mushroom and potatoes by following the instructions on this section:

  1. Marinate for 15 mins4- chicken leg pieces, mushrooms (whole or chopped), potatoes 2 (half cut with skin), small onion whole 2-3 with pinch of turmeric, ginger garlic, little red chilli powder, one medium spoon curd, chicken masala powder 1 tsp and little salt..
  2. For dry masala making - In pan add coriander seeds 1 spoon, fennel seeds 1 tsp, cumin seeds, bay leaf 1, green elaichi 1, red dry chilli 2, coriander leaves, curry leaves 3-4, black pepper 1-2 spoon and roast for a minute. Last add coconut powder 1 tsp and slightly roast the same and grind this into smooth powder..
  3. In a non-stick pan, add butter and oil, once warm add green chillies and marinated chicken, onion and potatoes (mushroom should be kept aside), let this get cook in it's water for about 5-7 mins. Once the water in chicken is reduced add whole dry masala mixture, sugar a pinch, salt as required, marinated mushrooms and a cup of water (or as per required chicken quantity)..
  4. Keep lid and let it cook, flip it regularly for every 5 mins and once the chicken is completely cooked, dry out the excess gravy to thick. Garnish with coriander leaves and serve. Done..

In a separate small bowl, combine salt, pepper, chili powder and paprika. Add the chicken, mushrooms, potatoes and carrots to a baking casserole dish. When the chicken is almost cooked through, add the peppers and onions and a little minced garlic. I was out of fresh so I used dried, about half a teaspoon. Stir the mixture until the veggies are cooked to crisp-tender (or longer if you prefer).

Recipe : Pepper chicken legs roast with mushroom and potatoes

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