Masala yoghurt chicken
4 chicken drumsticks washed and drain.
Make a paste with the following:
2 tspn butterchicken masala(datars spice),
1/4 tspn chili powder,
1/4 tspn fine jeera,
1/4 tspn ginger/garlic paste,
1/4 tspn black pepper,
salt to taste,
1 tspn tomato paste or tomato sauce.
Prick chicken with a fork and rub the paste on the chicken and leave in the fridge for 30 mins.
Cook in a pot with some water.
Cook till done and sauce is thick.
Then add 1 Tblspn greek yoghurt and freshly cut dhania.
Mix well and serve with couscous or rice.
**Adjust the masala if you want**
Make as directed on the package.
Add the following (chopped chillies, crushed jeera and coriander seeds, lemon zest, crispy fried onions, salt, pepper, crushed mustard seeds.
Add butter and mix while warm.
Red cabbage, lettuce, carrots, green pepper, shred and add salt, pepper, greek yoghurt and mayonnaise. ENJOY.
Prepared, tried and tested by: Nazley Ally
Nazley's Masala yoghurt chicken & greek yoghurt, served with couscous and a crunchy coleslaw
February 1, 2017 | | Leave your comments|