Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos4

Chicken Leg Recipes Biography

Source: (Google.com.pk)

While cooking a whole chicken isn't always practical, baking chicken legs is definitely a weeknight solution. A chicken leg, also called a hindquarter, is made up of one thigh and one drumstick that are joined together. The thigh is the upper part of the leg and the drumstick is the lower part. Both are dark meat.

These whole chicken legs are inexpensive, versatile, meaty, and moist. Plan on one leg per personTo reduce fat and calories, you can skin chicken legs. Bake the chicken with the skin on to keep it moist. Cool slightly and pull the skin off, starting at the thigh end. Have a kitchen shears or knife handy to snip off the skin if needed.
Rich Almond chicken leg is so mouth watering Appetizer or starter of your meal. This can be enjoy as snack or fast food also with bread and dips.

Badami Chicken Leg

Ingredients:

Chicken drumsticks 1kg
Lemon juice 5tbsp
Red chili powder 2tbsp
Yogurt 1/2cup
Cream 4tbsp
Almond paste 4tbsp
Corn flour 1cup
Chopped coriander ½ bunch
Dry fenugreek 2tbsp
Eggs 3
Oil for frying
Salt as required
For garnishing:
Chat masala as required
Lemon juice as required
Salad leaves as required

Cooking Directions:

With a sharp knife make a slit in the middle of each drumstick.
In a mixing bowl add drumsticks, red chili powder, lemon juice, salt, dry fenugreek and ginger garlic paste, marinate for one hour.
In the same bowl add the almond paste, corn flour, eggs, cream and yogurt. Mix well.
Heat oil in a pan and deep fry the chicken on low flame until it turns brown in color.
Sprinkle some chat masala, squeeze the juice of a lemon and serve with salad leaves.

This is ideal for a Sunday lunch eaten outside on a hot day - especially if you have sparked up the barbecue! I serve it with a couple of salads and a big bowl of jersey potatos - but then again, in the winter it often appears for supper with cous-cous and roast veg... I use a lot of cardomons in this - but if you aren't fond you can reduce the amount or substitute (cumin is good). The yoghurt, olive oil and lemon marinade base is very versatile - play with it and add whatever herbs/spices you feel like on the day, but this is my favourite. Save time and get your butcher to bone the joint, I've done it myself but its a faff. I use free range Salt-marsh lamb (from Conder Green Farm shop near Lancaster, worth a drive if you live in Lancashire). This serves approx 6 - but of course depends on the size of the joint.

Boned Legs Of Lamb With Greek Yogurt And Cardomons

Ingredients:

1 leg of lamb (boned)
250 grams greek yoghurt
2 tablespoons honey (runny)
5 cloves garlic
1 juice of lemons (or a whole lime)
1 tablespoon green cardamom pods
1 bird's eye chilli
olive oil (glug of)
salt
pepper

Method:

Marinade - In a bowl just mix together the yoghurt, lemon juice. Chop the chillies as finely as you can and throw them in. In a mortar and pestle grind the cardamoms - remove the husks and keep the fragrant seeds - add them to the mixture. Crush the garlic with a little Maldon sea salt and add. Add finely chopped chilli and a little olive oil, finally season to taste.
Meat - take the boned leg and lay it out flat (fat side down to start with) - you may need to score the joint in some fat places - the aim is to end up with a flat piece of meat, reasonably even in thickness.
Then simply slather the marinade over all the lamb (both sides and work into all the cuts)- it will take it all easily - pile it on thick! Cooking - pre-heat your oven to gas mark 7 and lay the meat directly on the shelf. It will drip like mad, so put a tray directly underneath to catch it. (If you put a little water in it will be easier to clean).
It takes about half an hour is you like your meat pink - just keep checking until it is cooked to your taste. The yoghurt will make a fragrant, crust which will scorch.
Just hack it into generous chunks and serve! Summer Variation - I like to give it a blast in the oven for 15-20 mins to get it going and then rush it to the barbie to finish off for another 15 minutes (or so).

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Leg Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos