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No. 0334 Indian Free recipe

Masala Chicken Leg over Yellow Pilau Rice

A whole chicken leg roasted in a thick, tangy tomato and yogurt masala, set on a bed of turmeric pilau rice with herbs and sliced onion. Cool cumin raita, a small bowl of extra gravy and cherry tomatoes round out a rich, celebratory weekend dinner.

4.1 from 2,272 cooks

Masala-coated chicken leg on yellow rice in a brass pot with raita and gravy
Photo: Prabal Pratap Singh on Pexels
Prep
30 min
Cook
55 min
Total
1 hr 25 min
Serves
4
Level
Medium
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Method 6 steps

  1. Rub the chicken with the yogurt, ginger-garlic paste, 1 teaspoon garam masala, chili powder and 1 teaspoon salt. Marinate for at least 1 hour.

  2. Heat the oven to 425 F and roast the chicken on a rack for 30 to 35 minutes until charred at the edges and 170 F in the thigh.

  3. Meanwhile, melt 2 tablespoons butter in a saucepan, add the tomato puree and remaining garam masala and simmer for 10 minutes until thick. Stir in the cream and season.

  4. Cook the rice with the turmeric, 1 teaspoon salt and 3 cups water in a covered pot on low for 15 minutes, then rest for 5 minutes and fluff.

  5. Fry the onion in the remaining butter for 8 minutes until soft and golden.

  6. Toss the roasted chicken in half the masala sauce until coated. Spoon the rice into a serving pot, fold in the cilantro, place the chicken on top and scatter with the onion. Serve with raita, cherry tomatoes and the remaining sauce.

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