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Before you jump to Pepper chicken legs roast with mushroom and potatoes recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

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We hope you got benefit from reading it, now let’s go back to pepper chicken legs roast with mushroom and potatoes recipe. You can cook pepper chicken legs roast with mushroom and potatoes using 24 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Pepper chicken legs roast with mushroom and potatoes:

1. Prepare 4 Chicken Legs
2. Get 4-6 Mushroom whole
3. Provide 2 Potatoes
4. Take 2-3 Small onions
5. Take pinch turmeric powder
6. Provide 1 tsp Ginger garlic paste
7. Take as per taste Red chilli powder
8. Take 1 tsp Curd
9. You need 1 tsp Chicken Masala Powder
10. You need little Salt
11. You need 1 tsp Coriander seeds
12. Get 1 tsp Fennel Seeds
13. Get 1 tsp Cumin seeds
14. Use 1 Bay leaf
15. You need 1 Green elaichi
16. You need 2 Red dry chillies
17. Provide as required . Coriander leaves
18. Use 3-4 Curry leaves
19. Prepare 1-2 tsp Black pepper
20. Use 1 tsp Coconut powder
21. Get as required Butter
22. Provide as required Oil
23. Prepare as required Water
24. Use few Green chilies

Steps to make Pepper chicken legs roast with mushroom and potatoes:

1. Marinate for 15 mins4- chicken leg pieces, mushrooms (whole or chopped), potatoes 2 (half cut with skin), small onion whole 2-3 with pinch of turmeric, ginger garlic, little red chilli powder, one medium spoon curd, chicken masala powder 1 tsp and little salt.
2. For dry masala making - In pan add coriander seeds 1 spoon, fennel seeds 1 tsp, cumin seeds, bay leaf 1, green elaichi 1, red dry chilli 2, coriander leaves, curry leaves 3-4, black pepper 1-2 spoon and roast for a minute. Last add coconut powder 1 tsp and slightly roast the same and grind this into smooth powder.
3. In a non-stick pan, add butter and oil, once warm add green chillies and marinated chicken, onion and potatoes (mushroom should be kept aside), let this get cook in it's water for about 5-7 mins. Once the water in chicken is reduced add whole dry masala mixture, sugar a pinch, salt as required, marinated mushrooms and a cup of water (or as per required chicken quantity).
4. Keep lid and let it cook, flip it regularly for every 5 mins and once the chicken is completely cooked, dry out the excess gravy to thick. Garnish with coriander leaves and serve. Done.

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