Masala chicken saleeg
Warm up your soul with the rich flavors of Masala Chicken Saleeg.
Recipe by: Goody Kitchen
Marinate the chicken by putting the legs in a ziplock bag. Add the tikka masala sauce, push the air out of the bag, seal then massage the sauce over the chicken. Marinate in the fridge for 1-4 hours.
Preheat the oven to 200C. Arrange the marinated legs in a roasting tray, skin-side up. Drizzle with the oil, season with salt and pepper, then roast for 30 minutes, or until golden and cooked through.
While the chicken roasts, make the saleeg. Put the chicken stock, hot water, mastic, rice and a pinch of salt in a large saucepan.
Bring to the boil, reduce to a simmer then cover. Cook for 20 minutes, stirring occasionally, until the liquid evaporates.
Once the rice is ¾ cooked, stir in the milk and ghee (or butter). Cook until the rice is thick, creamy and cooked through. Season with salt.
Serve the saleeg in warm dishes topped with the roasted chicken legs and juices. Serve the amba on the side.