Spice Roasted Chicken with Saffron Rice & Tomato Chatni

Looks like I have created a Spiced Roasted Chicken Monster 😀

Spiced Roasted Chicken Leg Quarters with Tomato Chutney & Saffron Rice

Ingredients

For the Spice Blend:
• 1.5 tbsp dried coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 6-8 round red chilies
• Salt, to taste
• 1 tbsp red chili powder
• 3 tbsp mango powder

For the Chicken:
• 5-6 chicken leg quarters
• 6 tbsp butter or ghee (softened)
• 1 tbsp ginger-garlic paste
• 2 tbsp fresh green coriander (chopped)
• Juice of 1 lime

For the Tomato Chutney:
• 2 tomatoes
• Handful of mint leaves
• Handful of fresh green coriander
• 3 garlic cloves
• 2 green chilies
• Juice of 2 lemons
• Salt, to taste

For the Saffron Rice:
• 2 cups rice
• ¼ cup saffron water (mix a pinch of saffron in warm water and let it sit for 10-15 minutes)
• 2 tbsp mixed nuts (almonds, cashews, or pistachios)

For the Salad:
• 1 onion, thinly sliced
• 1 tomato, chopped
• 1 cucumber, chopped
• Salt, to taste
• 1 tbsp sumac powder
• Juice of 1 lemon

Instructions
1. Prepare Spice Blend: Dry roast coriander seeds, cumin seeds, black peppercorns, and red chilies. Grind into a fine powder and mix with cumin powder, salt, red chili powder, and mango powder.
2. Make Masala Butter: Combine half of the spice blend with softened butter, ginger-garlic paste, fresh coriander, and lime juice.
3. Marinate Chicken: Massage the butter mixture under and over the skin of the chicken. Sprinkle remaining spice blend on both sides. Marinate for 1 hour or overnight.
4. Air Fry the Chicken: Place chicken in the airfryer and cook for 20 minutes per side at 190 C. Use same settings if you’re baking in oven but bake for 25 minutes each side.
5. Make Tomato Chutney: Blend tomatoes, mint, coriander, garlic, chilies, lemon juice, and salt until smooth.
6. Cook Saffron Rice: Mix a pinch of saffron in warm water and let it sit for 10-15 minutes. Cook rice, then mix with saffron water and nuts.
8. Make Salad: Toss onion, tomato, cucumber, salt, sumac, and lemon juice.
9. Serve: Plate the chicken with saffron rice, chutney, and salad.

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