Ingredients
4
4 servings
- •1 piece ginger
- •1 lemon
- •8 skinless chicken legs
- •1 tablespoon salt
- •1 tablespoon garam masala
- •25 gal water
- •3 cups all purpose flour
- •2 tablespoons chili powder
- •2 tablespoons garam masala
- •1 tablespoon smoked paprika
- •2 tablespoons garlic powder
- •1 tablespoon salt and pepper
- •1 L milk
- •½ lemon
- •1 tablespoon chili powder
- •1 cup BBQ sauce
- •½ cup Marinade
- •1 tablespoon sugar
- •1 tablespoon chili powder
- •½ lemon
Instructions
- Add sliced ginger to a pot with lemon, chicken legs, garam masala, salt and water. Cook on high heat for 30 minutes
- Remove chicken when fully cooked and place into marinade for 5 minutes.
- Mix the breading ingredients together in a paper or plastic bag. Add the chicken legs one at a time and shake
- Remove the chicken, place back into the marinade (briefly), and place back into bag and shake.
- Heat 2 inches of sunflower oil on medium heat.
- Fry chicken in batches at 5-7 minutes per side, flipping until brown on each side.
- Transfer chicken onto a baking tray. The temperature of the chicken should be
- Heat the BBQ glaze ingredients together, stirring, in a pan on high heat until it forms a sticky glaze.
- Coat chicken legs with the glaze and broil for 5 minutes.
- Garnish with toasted sesame seeds and shallots and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 863
- Carbohydrate: 125g
- Fat: 16g
- Fiber: 7g
- Protein: 39g
- Sugar: 28g
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