A must-try delicious and aromatic chicken recipe for fans of Pakistani cuisine.

Serves – 6

• 1 kg Skinless Chicken Legs ( divided into two pieces)
• 250 grams Baby New Potatoes (halved)
• 1 medium Onion
• 4 Garlic Cloves ( sliced )
• 1 Tsp each Ginger and Garlic Purées
• 4 Ripe Tomatoes on the vine or 1 Tin of Chopped Tomatoes
• 4 Tbsp Light Olive Oil
• 1 Tsp Salt
• 1 Tsp Chilli Powder
• 1/2 Tsp Turmeric Powder
• 1 Tsp Cumin seeds
• 1 Tsp Ground Coriander
• 1 Tsp Special Spice Mix *
• 4 whole Cloves
• 2 small Cardamoms
• 3 Tbsp Chopped fresh Coriander
• 1 Green chilli

  * For making Special Spice Mix coarsely grind together 1/2 Teaspoon fulls of Coriander seeds, Whole Black Pepper, Cumin seeds, 3 Green Cardamoms, seeds from 2 Black cardamoms. You can use 1 Teaspoon of Garam masala instead too, the aroma will be different but it will still be very tasty. 

Method

Heat oil in a deep casserole pan. Add sliced onion and fry until golden on medium heat. Add sliced garlic, and puréed ginger and garlic. Stir fry for a further two minutes until fragrant. 
At this stage add chicken pieces along with halved baby potatoes. Stir fry for three minutes before adding all the spices and salt. Keep cooking on a medium flame for 5 minutes, stirring from time to time. 

 
Now add tomatoes, wait for it to start bubbling and put the lid on. Lower the heat and cook for fifteen minutes. 

When this time is up check the sauce has reached desired consistency. It shouldn’t be too runny or too dry. 

Add chopped fresh coriander and green chilli. Put the lid back on, and cook on lowest flame for five minutes.

Your delicious Spicy Chicken Legs with Baby Potatoes are ready to be served with a dollop of thick Greek Yogurt and a crisp green salad as a complete meal.  

 

By Saima Ismail