Toffee pan (indian)
Toffee pan (Indian)
ingredients
2 bags of chicken legs (8 pieces)
4 normal onions
4 large bud toes
2 medium sized pieces of ginger
1 hot pepper (knife spar)
5-6 medium potatoes
3 tomatoes
spices
2 teaspoons cumin (shredded)
2 teaspoons of garam-masala
1 tsp coriander
1 tsp black pepper
2 teaspoons of Cucuma
1.5 teaspoons salt
1.5 tsp chicken-massala
0.5 tsp Meatka-Massala
half lemon (squeeze)
2 tablespoons oil
Preparation:
Skin the chicken thighs and divide into three parts (separate at the joint).
Onions, garlic cloves, ginger (peel).
Chopped peppers, tomatoes (diced).
Slice potatoes (like fried potatoes).
Mix with spices and leave to stand for about 1 hour.
Place on the roasting tray and cook at 200 ° C for 40 minutes.
Then to 175 ° depending on the desired tanning or how your oven works.
Chicken drumsticks must be fried.
