Murghi Curry

13 ingredients
6 steps

Ingredients

  • 4 chicken legs
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 30 g coconut flakes
  • 50 g ground almonds
  • 1 teaspoon cayenne pepper
  • salt
  • butter
  • peanut oil
  • 2 onions, chopped
  • 2 cups yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons slivered almonds

Directions

  1. 1
    Mix garlic, ginger, coconut flakes, almonds, cayenne pepper and salt.
  2. 2
    Heat oil and butter in skillet and seat the onions.
  3. 3
    Mix herbs, onions and yogurt with the lemon juice.
  4. 4
    Place chicken legs in a casserole dish, cover with the mixture and let it marinate for 30 minutes.
  5. 5
    Bake in oven at 180C for 50 minutes, sprinkle casserole with almond slivers and let it bake for another 10 minutes.
  6. 6
    Serve with rice.

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