45 minutes (plus marinade)
• 8 chicken legs
• 2 tablespoon Tamarind Tree Turmeric and Saffron
• 1 teaspoon mustard seeds
• 1 red chilli, finely sliced
• 2 cloves garlic minced
• 2 tablespoons olive oil or ghee
Fresh sliced spring onion and coriander
Mix together Tamarind Tree Turmeric and Saffron, mustard seeds, red chilli, garlic, and olive oil/ghee.
Add chicken and cover well in the marinade. Refrigerate for four hours or overnight.
Grease a baking dish and add chicken legs in a single layer. Cook for 35 minutes or until golden brown
Serve with spring onion and coriander