Mummy’s Chicken by Rachna Dheer of Babu Kitchen in Glasgow

Chef Rachna Dheer and creative director Gail Finlayson started Babu Kitchen 6 years ago. We serve a big range of dishes at Babu Kitchen from breakfasts such as Bhurji Pau (spicy scrambled eggs in a Mortons roll) to Roast Chicken Masala Nanwiches and street food such as Bhel Puri (spicy, crunchy, rice Krispies). We also do evening set meals and Thali's all made with the freshest seasonal ingredients, no added preservatives and a low oil content.

Here is a great healthy family recipe which we serve at Babu Kitchen.

For more information please visit http://www.babu-kitchen.com

Ingredients: Serves 4

5 onions (chopped)

10 green chillies (grind in the blender)

200g ginger (grind in the blender)

200g of garlic (grind in blender)

2.5kg boneless chicken legs

1 x 500g of passata

Spice mix:

20g coriander seeds

20g cumin seeds

5g black cardamom

5g cloves

10g black pepper

5g cinnamon

Method:

1. To make the spice mix roast the dry spices in a dry frying pan until they change in colour. Then grind the dry spices with a pestle and mortar until a powder like consistency. Set aside.

2. Heat a medium to large pot and add in the chopped onion.

3. Let onions brown then add in the ginger and the chilli paste and let it brown also.

4. Next, add in the garlic paste and cook for a further 10 mins until browned.

5. Now add in the chicken pieces and mix the chicken with the onion Masala thoroughly.

6. Add Mummy’s spice mix and sea salt to taste. Mix thoroughly so that every bit of chicken is covered in the Mummy’s mix.

7. Cook for 15/20 mins until the chicken is cooked then add in the passata and cook for a further 30/45 mins with a lid on the pot until the chicken is cooked completely.

8. Serve with homemade roti, garnish with freshly cut lime, fresh coriander, and red onion.

In association with Taste Communications.

www.tastecommunications.co.uk