Ingredients
•Tamarind paste 2 tablespoons
•Chicken legs 4
•Salt to taste
•Galangal,cut into thin strips 1 tablespoon
•Olive oil 4 tablespoons
•Dried red chillies 2-3
•Garlic cloves 6
•Fennel seeds (saunf) 50 grams
•Fresh basil leaves,finely chopped 6
•Crushed black peppercorns to taste
Method
Put tamarind paste, salt and galangal in a bowl and mix well. Heat 1 tbsp olive in a non-stick pan, add dried red chillies and sauté till they get a smoky fragrance and their colour changes.
Add garlic and fennel seeds and sauté on a low heat for 2 minutes. Cool and grind this mixture to a coarse paste. Add the paste to tamarind mixture and mix. Add 1 tbsp olive oil and mix well. Add basil and mix well. Halve the chicken legs and add to the above mixture and mix well. Set aside to marinate for 10-15 minutes. Heat a grill pan. Add remaining olive oil, add the chicken pieces and grill for 5 minutes. Serve hot with steamed rice.