Baked Italian Chicken Legs Recipe step by step method : Do you love easy-peasy recipes ? These Italian chicken legs require no marination, no fancy equipment and it's a big winner recipe in my family. They are also gluten free and dairy free !!
Whether you serve these for before dinner as a starter or add them to your small get together, I am sure everyone is going to love them. This crispy chicken is made in the oven without any extra efforts; the only ingredients you need are the chicken, a drizzle of oil, and a sprinkling of Italian spices.
Recently I got an opportunity to work with SPRIG-GENOA through betterbutter....BetterButter is a recipe sharing platform for Indians to search the great recipes made in homes across the country.
GENOA is a multi-purpose spice blend is a medley of fine herbs and spices, with a hint of Italian panache. Inspired by the tradition of classic Italian cuisine.
This versatile ingredient can be used as a rub, marinade, glaze, paste, crumb, sprinkle or dressing! So I used it in my Baked Italian Chicken Legs...
It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Chicken Drumsticks....The aroma of this Baked Chicken make you more hungry and you couldn't stop yourself from having this.
When you want to prepare something very tasty and delicious for any party or special occasion then Baked Italian Chicken legs will be the best option for you. The flavor of Chicken legs is unforgettable and you will enjoy each and every bite of this.
Me and my husband are a big fan of chicken lovers and every Sunday we prepare chicken at home. When I found this product to review it, I knew that Baked chicken drumsticks it would be a hit, and it definitely was. Me and my family really loved it !!
This recipe gives it a unique flavor and the drumsticks marinated with a royal and classic Italian spices !!
Try these easy-peasy crispy oven baked chicken legs for a quickly prepared weeknight meal.
Chicken legs - 4 pieces Vegetable Oil / Olive oil - 1 tablespoon Italian seasoning - 2 tablespoons Salt to taste
Preparation Method :
1. First wash the chicken drumsticks and grab a couple paper towels to make sure you dry off the legs. Removing excess moisture will help to render the fat in the skin and make it incredibly crispy. Make cut to four long deep incisions.
2. Adding all the ingredients to a ziplock bag one by one first Italian sprig spice, then oil, then chicken wings and later on add little rock salt or normal salt....
lets you “massage” the herbs and spices into the legs without getting your hands all grimy...keep ziplock bag in a fridge for 10 minutes.
3. Heat oven to 220 degrees C. Grease with little oil and line a baking sheet with parchment paper.
4. Place chicken legs on prepared pan using your lower stand. Bake for 20 minutes, turn, and bake for additional 15 minutes (no oiling is required)
5. Squeeze a lemon juice on it and Serve along with side salad or a simple pasta and you’ll have a delicious dinner with very little effort.
Pin it for Later use
Happy Cooking & Enjoy :) :)
Paneer Butter Masala Recipe | How to make Restaurant style Paneer Butter Masala | Indian Cheese in Rich Onion-Tomato Creamy Gravy | Butter Paneer Masala Recipe
Restaurant style Paneer Butter Masala Recipe with step by step photos - This Paneer or Indian Cottage cheese cubes are cooked in a rich buttery, creamy and mildly sweet gravy. It's so simple and easy to make that is creamy and delicious. It is best served with roti's, paratha's, with naans or simple rice.
The method to make paneer butter masala is similar to my paneer makhani recipe except for the ingredients added and made by using onion-tomato-cashew paste, with some essential Indian spices.
Paneer is a type of fresh cheese common in Indian subcontinent, and it is one of the most popular Paneer recipes in Indian cuisine.
This is a rich curry and filled along with the butter and fresh cream I have also added cashews and almonds to make more rich & delicious. This is a good paneer recipe when you have guests at home or to make during a festival or family-friends get together celebration. This full proof recipe where no need to soak cashews, you can check the recipe !!
I am not a big fan of paneer but my husband loves paneer so much. Whenever, we plan for outdoor dinners, Paneer Butter Masala is one of the most ordered dishes in it and now-a-days it has gained popularity in non Indian people as well too who occasionally like to try Indian food.
Paneer Butter Masala pairs very well with most Indian Breads like Phulka's, Tandoori Butter Naan, Paratha etc. as well as with Rice varieties like Jeera Rice or even plain rice. The looks of the dish are exotic and its tastes yum !!
This makes this dish more appropriate for occasional treats, special events, celebrations, gathering and parties.
Let's start the recipe of "Paneer Butter Masala" with step by step process followed by pictures also.
Ingredients :
Roughly chopped Onion(medium sized) - 2 no Roughly Chopped tomatoes(large sized) - 3 no Finely chopped Ginger(Adrak) - 1 inch tbsp and Juvenille ginger - 1/2 spoon(optional) Garlic(lahsun) - 4-5 cloves Slit Green Chillies(Hari mirch) - 2 nos(small) Cashew nuts(kaju) - 5-6 nos Almonds (badam) - 4-5 nos Fresh Cream(Amul) - 1 tablespoon Butter - 2 tablespoon Cinnamon (Dalchini) - 1/2 inch Green Cardamom(Choti Hari Elaichi) - 2 no Bay Leaf (Tej Patta) - 1 Red chilli powder - 1 teaspoon Salt to taste Garam Masala - 1/2 Teaspoon Turmeric Powder (Haldi)- 1/2 Teaspoon Coriander Powder (Dhania Powder) - 1/2 Teaspoon Water cooking oil - 1/2 tblespoon Sugar - 1 Teaspoon or 1 Teaspoon Honey Crushed Dry Fenugreek Leaves (Kasuri Methi) - 1 Tablespoon Fresh Chopped Coriander Leaves - 1 tbsp for garnishing
Preparation Method : 1. To make the base for the "butter masala" - Take water in a pan, add roughly chopped onions, tomato, ginger, cloves, 1/2 tablespoon of butter, red chilli powder and slit 1 green chillies(it's optional, if you don't love green chillies then don't add). Add the cashew nuts and boil for 10-12 minutes, when onion changes the color and tomatoes becomes soft, mash it with the help of spatula, turn off the flame.
2. Then strain the concoction(discard bay leaf and cinnamon) and grind it into a puree with the stock(same water which we boil).
3. Now take 1/2 tbsp butter with 1/2 tbsp of oil in a pan, put on slow flame...add red chilli powder, juvenile of ginger, 1 slit green chilli and 2 tablespoon of above puree with cubes of paneer...saute the paneer with all, keep rest of the puree aside for later use.
4. Now add the rest of the onion tomato paste to the pan and add garam masala and turmeric powder to the mixture. Cook for a couple of minutes.
5. Also add some sugar or honey to the gravy. Adding Sugar is optional but it gives a nice taste to the gravy. You can also replace Sugar with honey.
6. Now add fresh cream to the gravy and mix everything well. The cream will give a richness to the gravy. If you want to skip it you can use a little bit of milk instead.
7. Sprinkle some crushed Dry Fenugreek Leaves (Kasuri Methi) and cook everything for 3-4 minutes.
8. Paneer Butter Masala is ready. You can garnish it with chopped coriander leaves or a drizzle of cream. Serve it hot with any Indian Bread like Naan, Missi Roti, Lachha Paratha or with some rice preparation like Jeera Rice.
