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

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