Chicken Legs in Yogurt Turmeric Sauce

1. break open the cardamom pods, finely grind the seeds with the fennel seeds in a mortar. Stir through with cumin, turmeric, black pepper, cayenne pepper and salt. Heat one third of the clarified butter in a small frying pan. Briefly sauté the herb mixture in it at a low temperature, turning, cool and stir through with the yogurt.

When cooled, rinse and dry chicken legs and cut into pieces at the joint. Cover with the yogurt sauce in a shallow work bowl, marinate covered in the refrigerator for 4-5 hours (preferably overnight).

3. peel the shallots. Peel ginger, dice finely. Remove seeds from chili peppers and finely dice. Peel and finely dice onion, press garlic through a press.

4. lift out chicken pieces, spreading yogurt sauce from meat. Heat remaining clarified butter in a large frying pan. Sear meat in it on both sides over medium heat until golden brown. Place in a large shallow roasting pan.

Cook shallots, turning in drippings, until browned, about 5 minutes. Lift out with a slotted spoon. Saute chili, ginger, onion and garlic with sugar in the drippings until translucent. Dust with flour, continue to steam briefly, extinguish with stock. Simmer on low heat for 5 minutes. Add yogurt, cook for 5 minutes. Then grind briefly with a hand blender. Pour in shallots, let boil once and pour over meat. Steam at medium heat with closed lid for 45 min.

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