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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Simple to cook. Simple to serve. Simply super. We eat this with our fingers, it's that good. This dish we serve with a bbq, it makes a great starter, or when we want a night in front of the fire or television. It's comfort food with a big C. Serve with a Raita. Ingredients:
10 chicken legs (or mixed) or 10 chicken thighs (or mixed) or 10 chicken drumsticks (or mixed) |
3 tablespoons cumin seeds |
1/2 teaspoon black peppercorns |
4 green cardamoms, split open |
3 green chilies, seeded and chopped |
3 garlic cloves, chopped |
1 inch fresh gingerroot, grated |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1 teaspoon garam masala |
1/2 cucumber, finely diced |
1 green chili, seeded and diced |
10 fluid ounces plain yogurt |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
Directions:
1. Dry roast 1 tbsp of the cumin seeds for 5 minutes Set aside to cool.
2. Heat the oil i n a heavy based pan and remaining cumin seeds with the peppercorns, and cardamom for 3 minutes.
3. Add the chillies, garlic and ginger and cook for 2 minutes.
4. Add the ground coriander, ground cumin and salt cook 2 minutes.
5. Add the chicken thighs and legs stir to cover with the spices, cover with a lid and cook for 25 minutes over medium heat.
6. When th chicken is cooked add the garam masala and toasted cumin seeds. Cook for 5 minutes.
7. Mix together the cucumber, yogurt, chili, and salt. Sprinkle the ground cumin over the yogurt mix (Raita) and serve as a dip for the chicken.
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