Poulet tawa, audacieux, authentique et facile

Ingrédients

• 2 pieces Chicken Leg Quarters
• 1 cup plain yoghurt ((roughly 350g))
• 1 tsp salt
• 2 tsp red chilli powder or cayenne ((can reduce for a less spicy dish))
• 1.5 tsp zeera powder (cumin)
• 1.5 tsp garam masala
• 1/2 tsp garlic paste
• A wedge of lemon cut into small triangles
• 2-3 thickly sliced green chilies
• Oil for cooking

Préparation

1. 1

   Whisk together the marinade ingredients

2. 2

   Pierce the chicken pieces well with a fork to optimize marination

3. 3

   Pour over the marinade, covering both sides, and let is sit for 30 minutes to overnight.

4. 4

   Remove the chicken from the fridge half an hour before cooking to bring it to room temperature.

5. 5

   Heat 2 tbsp of oil in a pan n medium high heat and add the chicken pieces. (hang on to the extra marinade!)

6. 6

   Cook, undisturbed for 4-5 minutes per side, the chicken should develop a bit of a crust.

7. 7

   Now add back your reserved marinade, cover the pan and cook on medium low until cooked through, about 7-10 minutes. Tip: If you pierce the meatiest part of the chicken with a fork or knife it should go through very easily.

8. 8

   Turn up the heat, add in your lemon pieces and chilies and baste the chicken for a minute or so to thicken the masala and let the new additions meld with it.

9. 9

   Serve hot with chapati