Ingredients
- 4 Chicken legs
- 4 Chicken breast portions
- 2 tb Lemon juice
- 175 ml Yoghurt
- 1 1/2 ts Paprika
-
1 1/2 ts Ground coriander
- 1 1/2 ts Ground cummin
- 1 ts Ground ginger
- 1/4 ts Orange food colouring
- 2 Garlic cloves; rough chopped
- 2 In cube fresh ginger
- 150 ml Vegetable oil
- 2 Tomatoes; chopped
- 2 ts Tomato puree
- 2 tb Fresh coriander chopped
- Salt
- 1/2 ts Mustard seed
- 1/2 ts Cummin seeds
- 2 ts Paprika
-
1 ts Garam masala
- 1 ts Ground Coriander
- 1/4 ts Yellow food colouring
- 1 ts Garlic powder
Method
Skin the chicken, lightly prick or gash the flesh and rub in the lemon juice. Leave for 10 mins (to 1/2 hour). Make the marinade by combining the yoghurt with the spices. Pour over the chicken, rub in well - making sure it goes into the gashes. Leave for 24 hours if possible - refrigerated, or for a minimum of 6 hours. Next day, preheat the oven to 300F (150C) Remove the chicken from the marinade, ensuring there's liberal coating left on each piece. Place on oven tray and bake for 20 minutes, then remove. Strain liquid off oven tray and reserve. Meanwhile puree the onion, garlic and ginger together in a processor or blender. Heat the oil in a pan and fry the whole spices (2) in it until they pop (about 2 mins - (less IMH)). Add the onion/garlic/ginger puree and the remaining spices (3) to the pan, bring back to the boil and simmer for about 10 minutes. Add the tomatoes, tomato puree, spare yoghurt marinade and the cooking liquid reserved from stage 3 above, and simmer for a while. Add the cooked chicken, coriander and salt. simmer for a further 10-15 minutes, then serve.