Masala Chicken

1. Clean and pat 4 chicken drumsticks dry with paper towels. 
2. Prick the 4 chicken drumsticks all over with a fork so the seasoning can work its way into the meat.
3. In a small bowl, mix 2 tsp Datars butter chicken masala, 1/4 tsp chili powder, 1/4 tsp fine jeera, 1/4 tsp ginger garlic paste, 1/4 tsp black pepper, 1/4 tsp salt and 1 tsp tomato paste or tomato sauce into a thick paste.
4. Rub the masala paste all over the 4 chicken drumsticks, making sure you get it into the little cuts from the fork. Cover and refrigerate for 30 minutes.
5. Add the marinated 4 chicken drumsticks to a pot with 1/2 cup water and 1 tsp butter.
6. Cover and cook over medium heat for about 25 to 30 minutes, turning the chicken a few times so it cooks evenly.
7. If the liquid starts drying out before the chicken is tender, add another 2 to 3 tbsp water. You want enough liquid to cook the chicken without ending up with a watery sauce.
8. Remove the lid and continue cooking for another 5 to 10 minutes, turning the 4 chicken drumsticks occasionally, until the sauce reduces and coats the chicken nicely.
9. Lower the heat right down.
10. Stir 1 tbsp Greek yogurt with a spoonful of the hot masala sauce in a small bowl, then add it back to the pot. This keeps the Greek yogurt from splitting when it hits the hot sauce.
11. Add 1 tbsp freshly chopped dhania and gently turn everything together. Don’t boil the sauce once the 1 tbsp Greek yogurt has been added.

Couscous

1. Prepare 1 cup couscous according to the package directions.
2. While the couscous is still warm, fluff it with a fork and mix in 1 small chopped chili, 1/2 tsp lightly crushed jeera, 1/2 tsp lightly crushed coriander seeds, 1 tsp lemon zest, 2 tbsp crispy fried onions, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp lightly crushed mustard seeds.
3. Add 1 tbsp butter while the couscous is warm and toss well. Taste before serving and adjust the salt, chili or lemon zest if needed.

Crunchy Coleslaw

1. Add 1 cup shredded red cabbage, 1 cup shredded lettuce, 1 grated or julienned carrot and 1/2 finely sliced green pepper to a bowl.
2. In a small bowl, mix 2 tbsp Greek yogurt, 1 tbsp mayonnaise, 1/4 tsp salt and 1/4 tsp black pepper.
3. Add the dressing to the vegetables just before serving and toss gently. Don’t dress it too early or the lettuce and cabbage will lose some of that good crunch.
4. Serve the chicken while warm, with the crunchy coleslaw on the side.