Ingredients 

Chicken legs 12 nos.
Onion halved and unpeeled 1 no.
Marjoram ½ tsp.
Parsley 2 sprigs
Thyme 1 sprig
Lemon halved 1 no.
Peppercorn 6 nos.
Butter 125 gms.
Cardamon ground ½ tsp.
Cummin seed crushed ½ tsp.
Ginger powder ½ tsp.
Turmeric powder ¼ tsp.
Chilli powder ¼ tsp.
Coriander powder ½ tsp.
Mustard powder 1 tsp.
Garam masala ½ tsp.
Worcestershire sauce 2 tsp.
Lime juice ½ tsp.
Pepper to taste
Salt to taste

How to Prepare

1. In a saucepan, add the chickenlegs, onion,
     marjoram, parsley, thyme, lemon and
     peppercorns. Pour 1 litre of water and bring to
     boil,then lower the heat for 25min.Remove
     the chicken legs without any liquid and transfer
     them to a plate.Let them cool.
2.Cream the butter in a bowl. Add the
    remaining ingredients and thoroughly beat
    them into the butter.
3.Using a knife spread the curried butter on
    each leg. Refridge them preferably overnight
    but for a minimum time of 6 hrs.
4.Remove the chicken legs from the fridge.
5.Place it in pan and fry till golden brown

Serve hot.