Preparation
Step 1
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.
Step 2
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.
Step 3
While the chicken roasts, make the saleeg. Put the chicken stock, hot water, mastic, rice and a pinch of salt in a large saucepan.
Step 4
Bring to the boil, reduce to a simmer then cover. Cook for 20 minutes, stirring occasionally, until the liquid evaporates.
Step 5
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.
Step 6
Serve the saleeg in warm dishes topped with the roasted chicken legs and juices. Serve the amba on the side.
