Ingredients:
6 portions chicken – legs and thighs
½ cup yogurt
¼ cup vegetable oil or olive oil
4 tablespoons melted butter
1 lime or lemon
1 2 inch piece of ginger cut into cubes
4-5 cloves of garlic halved
½ teaspoon garam masala
½ teaspoon paprika – if available
½ teaspoon turmeric
1 teaspoon red chilli powder
1 tablespoon cumin powder
1 tablespoon coriander powder
A day old crusty bread
1 medium sized cucumber – diced
1 medium sized onion – diced
2 medium sized tomatoes – diced
½ cup extra virgin olive oil
1 teaspoon of mustard
5 tablespoons of balsamic vinegar – if unavailable replace with lemon juice or apple cider vinegar
Fresh basil leaves or a herb or your choice
Salt and pepper to taste
Method for the chicken:
Pre heat the oven to 220 degrees.
Roast the spices in a fry pan for about 30 seconds or until fragrant.
Blend all ingredients including the lemon juice and melted butter using a hand blender or a food processor until you get a smooth paste.
Score the chicken with a knife and marinate in the spice mixture.
Refrigerate for at least an hour or a few hours if there is time.
Once marinated for at least an hour, place the chicken onto a baking tray and roast for 45 minutes to an hour enclosed in foil.
Remove the foil in the last 10 minutes to get a nice color on the chicken.
Dress with the juices collected in the roasting tray