Directions
- 1Cut the chicken legs.
- 2In a pan, toast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns and salt.
- 3Add the ground turmeric and curry leaves.
- 4Grind the mixture in a mortar and pestle.
- 5Mix the chicken with ground cumin, paprika, salt, lime juice, Greek yoghurt and the ground spice mixture.
- 6Blend ginger, garlic, and vegetable oil in a blender.
- 7In a pan, sauté the blended mixture and the cinnamon stick.
- 8Add the tomato passata, salt, vadouvan spice, and sugar.
- 9Add cream and simmer.
- 10Blend the sauce in a blender.
- 11Roast the chicken at 280°C for 10 minutes.
- 12Add the roasted chicken to the sauce and simmer.
- 13Garnish with coriander and black sesame seeds.
Ingredients
- 4 chicken legs
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fenugreek seeds
- 1 tbsp black peppercorns
- 2 tbsp salt
- 1 tbsp ground turmeric
- 1 handful curry leaves
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp lime juice
- 1 cup Greek yoghurt
- 1 piece ginger
- 4 cloves garlic
- 2 tbsp vegetable oil
- 1 stick cinnamon
- 400 g tomato passata
- 1 tbsp vadouvan spice
- 1 tsp sugar
- 100 ml cream
- 1 handful coriander
Equipment
knifecutting boardbowlspoonmortar and pestleblenderfrying pan
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