Tawa Chicken By Bee Gill

What you’ll need:

• 4-6 skinned chicken legs
• 2 tbsps vinegar
• 5 tbsps Tims Dairy kefir or Greek style Natural yogurt thinned out with a little milk
• Extra hot chilli powder to your taste
• 1 heaped tsp turmeric powder
• 1 heaped tsp Garam Masala
• 1 tsp salt or to taste
• 1 heaped tsp Kasuri methi (dried fenugreek)
• Half tsp Achari Masala (optional)
• 1 or 2 tbsps oil to fry
• Chopped fresh green chillies, lemon wedges and coriander to garnish

How to do it:

1. Sprinkle the vinegar over the chicken pieces and sprinkle set aside for 30 minutes – this removes any sticky residue
2. Mix all the above ingredients into a bowl except for the oil and the coriander
3. Wash the chicken thoroughly then slash across the flesh – not too deep
4. Pour half the yogurt mixture over the chicken ensuring it’s thoroughly coated and that the marinade gets into all the cuts
5. Set aside at room temperature for 20 minutes
6. Warm the oil on a medium heat on a large flat griddle or pan
7. Place the chicken pieces onto the griddle and cook for 3 minutes, then flip over and cook on the other side for 3 minutes
8. Drizzle on a little of the the remaining yogurt
9. Keep flipping every 2-3 minutes and coating with the yogurt mixture a little at a time until the chicken is cooked through – it should be almost falling off the bone
10. Sprinkle on some sliced green chillies, lemons and chopped coriander leaves and serve with a fresh salad, green chutney and naan