Cauliflower with chutney and chicken

1. Stage

The best way to start preparing this dish is to make garam masala. Each Indian housewife makes this Indian spice mixture by herself, according to her own - the only correct (how could it be!) recipe. I like this version. I warm up the spices on a hot dry pan for 15 seconds, stirring all the time. For 6-7 clove buds I take a full coffee spoonful of whole coriander seeds, cumin seeds, zira seeds, mustard seeds and mixed pepper. After heating, I grind in a mortar, add the powder (unfortunately, I do not have whole) cardamom and ginger, mix and store in a tightly closed jar. It lasts a long time. For this dish, you'll need a coffee spoonful of the prepared mixture and a pinch each of coriander and mustard seed.

2. Stage

Wash and dry the chicken legs and brush well with natural yogurt for an hour. Fry the chicken legs in a spoonful of oil any way you like-I did it in the multicooker. You can salt before frying, but I don't. Keep warm until serving.

3. Stage

As a side dish, prepare crumbly basmati or brown rice.

4. Stage

Raisins rinse well and pour hot water for about 15 minutes. Drain and dry. For the chutney, peel the vegetables, rinse, dry and put them in the blender bowl. Beat in coarse crumbs in a pulse mode. I took medium hot peppers, not only for spiciness, but also for flavor. Guided by your firmness in the amount of pepper. Separately, punch or grate a medium ripe tomato.

5. Stage

Heat a spoonful of oil in a frying pan and pour in the coriander and mustard seeds. Cover with the lid and shake the pan slightly until the mustard seeds begin to shoot.

6. Stage

Remove the pan, wait a little, open the lid and put the vegetable mixture. Return to the fire and stirring, stew the vegetables for 5 minutes, not allowing browning. Add raisins, lemon juice, grated tomato, sugar, garam masala and salt. Cook for another 5 minutes, stirring. Taste and adjust to your taste, balancing the sweet and sour and salty flavor.

7. Stage

Peel the cauliflower from the covering leaves, trim the core flush with the beginning of the branches and soak it in salted water for 10 minutes, so that various insects, if any, get out. After that, rinse the cabbage and blanch in boiling water for a couple of minutes. Rinse with cold water, shake off and place in pots or molds.

8. Stage

Pour over the cabbage chutney and bake in the oven at 180 degrees for 10 minutes. Let stand in the oven without heat for another 10 minutes.

9. Stage

Serve the cabbage with the chutney along with the chicken legs and rice.