Step-by-Step Guide to Prepare Homemade Pepper chicken legs roast with mushroom and potatoes

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, pepper chicken legs roast with mushroom and potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pepper chicken legs roast with mushroom and potatoes is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Pepper chicken legs roast with mushroom and potatoes is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook pepper chicken legs roast with mushroom and potatoes using 24 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pepper chicken legs roast with mushroom and potatoes:

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

Instructions 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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