0.5 red, yellow and green pepper (de-seeded and chopped)
0.5 cauliflower (trimmed and chopped)
0.5 aubergine (trimmed and chopped)
for the cumin potatoes:
4 potatoes (peeled and cut into sticks)
40 g butter
0.5 tsp turmeric
1 tsp cumin seeds
1 small bunch coriander leaves
salt and black pepper
Use a sharp knife to cut deep slices into the chicken flesh to allow the marinades to infuse the meat. Then whisk the yogurt, lemon juice, garlic, ginger and salt in a bowl and place the chicken quarters in the the mixture. Use your hands to rub this marinade all over the chicken and into the flesh. Cover with cling film and put in the fridge to marinate for at least 1 hour.
Make the second marinade by adding the red chili powder, turmeric, roasted cumin powder and Garam Masala to the cream.
Remove the chicken from the yoghurt marinade and wipe off the excess mixture and rub the chicken with the creamy marinade.
Sear the chicken in a hot pan quickly and transfer to an oven dish. Coat with the melted butter and cook in a pre-heated oven at 170°C for 20-25 minutes. Baste with the melted butter again halfway through the cooking.
Next make the dressing for the vegetables. Whisk the olive oil with the vinegar and curry leaves, and season with salt and black pepper. Soak the red, yellow and green peppers, the cauliflower and aubergine pieces in the dressing for 10-15 minutes. Then drain the vegetables and grill or pan-fry them over a high heat.
To make the cumin potatoes, parboil the potatoes for about 4-5 minutes and drain thoroughly. Then place the butter in a wok or sauté pan, add the turmeric, cumin seeds, salt and coriander leaves. Then toss in the potatoes and cook for another 4 minutes until they are tender and are coated evenly with the butter and spices.
To serve, place the chicken on the plate, with some grilled vegetables alongside and the cumin potatoes.