Required ingredients:
• Chicken thighs or legs 500 gms• Coriander seeds 1tbsp• Fennel seeds 1 tsp• African red chilly* 10 nos• Garlic 6 cloves• Cumin powder 1 tsp• Olive oil 3 tbsp• Kosher salt as required
* Can be substituted with Guntoor Sannam or Jwala. Soak the chilly in hot water fir about an hour.
Heat a pan over medium flame. Dry roast coriander seeds and fennel seeds. Grind the soaked chilly along with garlic without using water. But add 2 tablespoon of olive oil and grind to a smooth paste. Add the grounded spice powder, salt and give a pluse. Marinate the chicken using the chilly paste and rest it for few hours, preferably 3hours minimum. Heat a pan over high flame. Pour oil and arrange chicken pieces in it and sear them both sides. Reduce the flame to medium-low and cook the chicken for about 15 minutes. Pour over the left over marinade if any to chicken and keep turning the chicken occasionally. Garnish with lemon wedge.
Happy Cooking!
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