Chicken - 500gms (4 pcs of chicken legs)
Onion - 2 large
Garlic - 8 cloves
Ginger - 1"
Green chillies - 2 pc
Capsicum - 1 medium
Jeera (cumin seeds) - 1/2 tsp
Turmeric - 1/2 tsp
Salt – taste
1.Wash the chicken legs thoroughly and make 2 – 3 slits in each of them with kitchen knife. Fill up a sauce pan with enough water and put the chicken legs on high flame for boiling. Add 1.5 tsp of salt and 4 cloves of garlic in the water.
2. While the chicken is getting boiled, cut the onions and capsicum in ½’’ size juliennes. Cut the ginger, chillies & balance garlic cloves in thin strips.
After around 10 – 12 minutes of boiling, get the chicken off the fire, drain the water and pat them dry with tissue paper.
3. Heat oil in a frying pan and put the chicken legs on hot oil. Fry them by turning them occasionally until the color become golden brown. Bring the fried chicken on a plate.
Add cumin seeds to the hot oil. Then add ginger, chillies and garlic to that. After about 30 seconds, add juliennes of onion & capsicum.
4. When the onion and capsicum are softer, add turmeric and salt to that and keep on stirring.
After another 2 minutes, add the fried chicken legs and wrap them with the fried onion and capsicum. Stir fry for another 2 minutes and switch off the flame.
Serve with hot rice & dal or hakka noodles.