Spicy Chicken Roast, Indian-style
This is another kitchen experiment of mine that came out quite well. I was planning to cook something special for Ma’s birthday and before I could come up with a menu, Deta went ahead and bought some whole chicken legs. Now, I love to cook whole legs, they are delicious and remain juicy and moist instead of drying up. In the past, I had made crumb fried chicken and my own version of KFC chicken using whole legs. I didn’t want to put up the same fare again. And so, I concocted this easy recipe, Indian at heart and yet inspired by the techniques shown in Masterchef Australia, a program which I follow dedicatedly (much to the husband’s chagrin). We were a big group at dinner that day and I was really glad to see my dish being appreciated by all. Thank God, there was no disaster that day and everything ended on a happy note. Here is my recipe. Spicy Chicken Roast, Indian-style Ingredients: 4 whole legs of chicken, washed and patted dry 1 stick of butter 1 teaspoon re...