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[synergys]

So I went to Indian buffet 3 years ago, and I got these chicken legs. I don't know the name of them, but I'd love to have them again! I'm pretty sure they were fried/baked or something because the skin was really crispy. It had cumin for seasoning for sure.

Any ideas?

Comments

[briteflite]

Was it zeera murg?

[briteflite]

oh hmm I guess the recipe ends with a "wet" simmering, not crispy...maybe a dry variation on that?

[synergys]

I don't think it was. From the photos I've googled, it looks like a wet dish whereas the chicken I had was completely dry/crispy.

I'll ask when I go to an Indian restaurant next time about the zeera murg though! It sounds/looks delicious!

[lubb_dubb]

Tandoori chicken?

Punjabi Chicken?

[zombiehamster]

I found this online, sounds similar? The cumin would be part of the garam masala. Wouldn't be Tandoori chicken, that's skinless and not fried/crispy.

Punjabi chicken

Ingredients
4 chicken leg pieces
1 cup yogurt
11/2 tsp chili powder
5g garam masala
10g chat masala
1 bunch cilantro
1 tsp ginger-garlic paste
75g onions, chopped
100g tomatoes
50g oil
A pinch of orange red color
Salt to taste

Method

Clean the chicken leg pieces. Mix ginger-garlic paste, yogurt, garam masala, salt, orange red color and chicken pieces. Keep aside for about 2 hours.

Heat oil in a pan, fry chicken pieces only until they get light brown in color. Remove and place them in a plate.

Fry the onions in the same oil, then add chicken pieces along with the gravy (remained in the above mix), tomatoes and fry until gravy becomes red color.

Place all the gravy on a tray, then chicken pieces and garnish with cilantro on it.