Mowgli ‘angry bird chicken’ with left over dhal & Jalfrezi

This dish was inspired from my first ever visit to Mowgli’s in Birmingham New Street station. Just couldn’t believe I’d never been there before, the menu being based on street food just blew me away, to the point I went out purchased their book the following day!! I’ve already made several dishes which have really inspired me.

Here is one of them ‘angry bird chicken’ which is all about a wonderful marinade !!

Marinade ingredients- skin on, bone in chicken legs ( or thighs), 500g plain yogurt, 1/2 tsp of turmeric, 1/2 chilli powder, 1 large chilli finely chopped, 2 tsp of cumin, 2 tsp of coriander, 1 tsp of cinnamon powder, 2 tbsp of paprika, 1 large heaped tbsp of garlic & ginger paste, 1/2 tsp of salt & the juice of 1/2 a lemon.

Method – it’s as simple as adding all the ingredients to a large mixing bowl. Mix well combining everything together ensuring everything is coated. Allow this to marinade for at least 4 hours, overnight is ideally better.

When you’re ready to cook heat your oven 220c, remove the chicken from the marinade removing any access marinade, place on a tray and cook for 35/40 minutes.

I’ll also be doing this for the bbq !!!

I had some left over Jalfrezi and dhal which I’d cooked for others so I reheated this and settled down with a nice gin and some trashy tv 👍

Thank you for reading my ramblings ❤️

3 Comments Add yours

  1. Lee Dyer's avatar Lee Dyer says:

    Was this really hot ?

    Lee​​​​

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    1. jonathanadkins's avatar jonathanadkins says:

      No mate, I don’t like food too hot. I’m all about flavour, I think ‘heat’ takes away the enjoyment of the meal.

      Like

      1. Lee Dyer's avatar Lee Dyer says:

        I’m the same, I hate food you cannot taste due to too much heat.

        Lee​​​​

        Dyer
        Commercial Manager
        [cid:image001.jpg@01D98A53.56820320]https://www.rema-tiptop.co.uk/
        REMA TIP TOP AUTOMOTIVE UK LTD
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        Chairman of the Supervisory Board: Heinz Reiner Reiff
        Chairman of the Board: Mr. Michael Übelacker
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