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Ingredients
| chicken legs: 4 legs |
| garlic: 2 cloves (minced) |
| ginger (minced): 1 tsp (minced) |
| dried shredded coconut meat: 30 g |
| almonds: 50 g (ground) |
| cayenne pepper: 1 tsp |
| salt |
| salted butter |
| peanut oil |
| onions: 2 (chopped) |
| whole plain yogurt: 2 cups |
| lemon juice: 2 Tbl |
| almonds (slivered): 2 Tbl |
Murghi Curry
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Mix garlic, ginger, coconut flakes, almonds, cayenne pepper and salt.
- Heat oil and butter in skillet and seat the onions.
- Mix herbs, onions and yogurt with the lemon juice.
- Place chicken legs in a casserole dish, cover with the mixture and let it marinate for 30 minutes.
- Bake in oven at 180°C for 50 minutes, sprinkle casserole with almond slivers and let it bake for another 10 minutes.
- Serve with rice.