Easiest Way to Prepare Any-night-of-the-week Pepper chicken legs roast with mushroom and potatoes

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite Pepper chicken legs roast with mushroom and potatoes. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pepper chicken legs roast with mushroom and potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pepper chicken legs roast with mushroom and potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can have Pepper chicken legs roast with mushroom and potatoes using 24 ingredients and 4 steps. Here is how you can achieve that.

This is surely my best chicken recipe, love the sweetness of roasted onion and hot spiciness of Juicy chicken. Loaded with protein and other nutrients, hope you also like it.

Ingredients and spices that need to be Get to make Pepper chicken legs roast with mushroom and potatoes:

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

Instructions to make to make Pepper chicken legs roast with mushroom and potatoes

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.

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