Punjab x Palestine
Tandoori musakhan
Tandoori chicken found a bed of sumac onions and decided never to leave.
120 minTime
51 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original776kcalsame
51 gproteinsame
6 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix 100 g hung curd with the ginger garlic paste, chilli, garam masala, kasuri methi, lemon, salt and 1 tbsp oil. Rub into the slashed chicken and marinate 1 hour.
- 2Roast in the oven at 220°C for 35 to 40 minutes until charred and no pink remains near the bone.
- 3Meanwhile cook the onions with the remaining oil and a pinch of salt on medium low heat for 25 minutes. Stir in most of the sumac and the baharat.
- 4Toast the pine nuts in a dry pan on low heat for 2 minutes.
- 5Brush the breads with the roasting juices, spread with the onions, top each with a chicken leg and bake 8 minutes.
- 6Mix the remaining hung curd with mint and salt. Scatter pine nuts, coriander and the last of the sumac over the chicken and serve with the mint dahi.
Serve it like this
Serve each leg on its onion topped bread on a board, scatter pine nuts and sumac, and add a bowl of mint dahi and lemon wedges.
