TANDOORI TURKEY LEG, PILAU RICE, COURGETTE RAITA, CHAPATIS

RECIPE FOR TURKEY THIGHS
With thanks to @chefrorylovie

Serves 4

Ingredients

Turkey Leg Marinade 
Turkey legs x 2 
1tsp of each: garam masala, ground turmeric, cayenne, ground cumin, paprika
200g Greek yoghurt
Salt and Pepper 

Pilau Rice
1 whole onion, finely diced
25g butter
Cloves x 2
Cinammon stick 1/2
Bay leaves x 2
1/2tsp ground turmeric
250g Basmati rice
500ml boiling Water

Chapatis
280g plain flour 
150ml water
1tsp salt
2tbsp rapeseed oil

Courgette Raita
1 smallish courgette
1 garlic clove
1/2tsp cumin seeds
Salt
200g Greek Yoghurt. 

Method

Mix all the ingredients together for the marinade and place the turkey legs in and coat them well. Leave to marinade in fridge for 24 hours.

Next day heat up your oven to 180cfan and place your turkey legs in a casserole dish with a lid and bake in the oven with a little bit of water for around 2 hours. 

Next make the Chapatis, mix the all the ingredients together until you get a nice dough. Knead on a work bench until smooth. Heat up a frying pan on the stove to a medium heat. Cut the dough into 50g pieces and roll out until quite thin but not see-through and place in a lightly greased frying pan and cook until they start to bubble then flip over and cook until coloured. Usually takes 1-2 mins each side. Cool on wire rack. 

Courgette Raita
Grate your courgette and squeeze out some water from it and place into a bowl and mix the yoghurt, cumin seeds, grated garlic clove into it until a nice thick texture is achieved. Season to taste. 

Check your Turkey Leg and if nearly ready you can take the lid off and put it back in to the oven to colour the skin. Probably another 20 mins should do it. 

Pilau Rice
While the turkey is colouring, make the pilau rice. Take the finely diced onion and butter and cook with with spices in a pot until lightly coloured. Add the rice and coat with the spiced onion mix. Pour on the boiling water and place a lid on top of the rice and cook for about 10-15mins on a medium heat without removing the lid. Once cooked keep the lid on top and that will steam the rice so you have a nice fluffy finish.

Take your turkey legs out of the oven and rest for 5-10 mins. Transfer to a plate.

To serve, I would put everything in the middle of the table and let people help themselves a good sharing dish.

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