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Home / Recipes / Pan Roasted Chicken Leg With Butter Sauteed Veggies

Photo of Pan Roasted Chicken Leg With Butter Sauteed Veggies by Akum Raj Jamir at BetterButter

Pan Roasted Chicken Leg With Butter Sauteed Veggies

Akum Raj Jamir
40 minutes
Prep Time
40 minutes
Cook Time
1 People
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ABOUT Pan Roasted Chicken Leg With Butter Sauteed Veggies RECIPE

Chicken Leg roasted until golden brown in the pan and finished with butter sauteed green lettuce and Carrot slices. Made with minimal supplies, this technique is so simple that you'll master it on the first try. Quick, easy and delicious, moist, tender pan Roasted chicken legs.

Recipe Tags

  • Non-veg
  • Medium
  • Pan fry
  • Roasting
  • Sauteeing
  • Appetizers

Ingredients Serving: 1

  1. chicken Leg 1
  2. Green Lettuce 3-4 whole leaves
  3. carrot 1 nos sliced
  4. butter 3 tsp
  5. Spring Onion greens for Garnish
  6. For marination: Fresh ginger garlic paste 1 tsp
  7. pepper 1/2 tsp
  8. lemon juice 1/2 tsp
  9. salt to taste
  10. For paste: chilly powder 2 tsp
  11. pepper 1/2 tsp
  12. garlic 2 fat cloves finely chopped
  13. water 2 tsp
  14. salt to taste


  1. Wash the chicken and make 2-3 slashes on both sides for even cooking.
  2. Pat dry nicely the chicken leg with kitchen towel and marinate it with the marination ingredients mentioned above for atleast 30 mins.
  3. Add 2 tsp butter in a pan.
  4. Lay the chicken leg over it, cover the pan and cook on low heat for 40 mins.
  5. Turn over every 5 mins to cook evenly on all sides.
  6. In a small bowl take the paste ingredients, mix nicely and make a smooth paste.
  7. Apply the paste all over the chicken and roast for 2-3 mins on each sides and take off the flame.
  8. In a pan add 1 tsp butter, add the green lettuce and Carrot slices and saute for 5 mins.
  9. Serve the roasted chicken leg with the butter sauteed veggies garnished with Spring onion.

Reviews (2)  

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jyoti varangaonkar
jyoti varangaonkar   Sep-08-2016

Rekha Patel
Rekha Patel   Sep-08-2016

I want some spicy nd easy chicken recipes

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