Rangeela murga

DSC_0402Another weekend, another day when we do not know what to make of it. True, a weekend is often extremely boring because there is noting much to do anyway. Yes, we can go out  for a drive or just roam around malls, but since there’s been a constant light drizzle, staying at home is a better option.
So, into the freezer I go and bring out two rather sumptuous-looking chicken legs. I have decided to slow cook these on low heat but only after a little ‘garnishing’.
This time it was some corn flour and a generous amount of black pepper along with black lemon powder.
It’s all quite simple actually.
Just take two tablespoons of corn flour and add a tablespoon of coarse black pepper and a teaspoon of black lemon powder. Salt to taste should also be added. Mix into a paste adding a tablespoon or two of olive oil and coat the chicken legs with the mixture. Keep aside for 30 minutes.
DSC_0400Take a tablespoon of oil in a non-stick pan and put in the chicken legs. Keep on low heat. Cover. Flip the chicken legs around several times for the next 15-20 minutes or until tender. The flavour will then come out and infuse into the chicken.
Separately, chop one large onion, a large bell pepper (different colours if desired), a large tomato, two cloves of garlic and a small piece of ginger.
Fry this in the same pan as the chicken after the chicken is ready so that some of the flavour of the chicken is infused in the mixture. This will take only five minutes,
Serve the chicken after surrounding it with the onion-tomato-bell pepper mixture.
The flavour is awesome, the looks even more so!

 

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