For Achari Masala
1. Dry roast all the whole spices till fragrant and allow them to cool to room temperature.

2. Place in a mixer jar and grind to a fine powder.

3. Store in an airtight container for up to 30 days.

For The Stuffing
1. Heat oil in a pan and saute the diced vegetables till tender.

2. Add the diced chicken leg meat and jalapenos and continue to saute the chicken for a minute.

3. Add the achari spice masala, and salt and saute on a low flame till the chicken is cooked.

4. Add fresh coriander leaves and set aside. This recipe makes 1 cup of the filling.

For Achari Hollandaise
1. Heat oil in a pan and remove from the heat. Add the achari masala and allow it to infuse.

2. Bring the milk to a boil and set aside.

3. In a bowl, add 2 egg yolks. Whisk slowly adding the warm achari masala infused oil.

4. Once the oil is incorporated, slowly whisk in the hot milk.

5. Add the milk a little at a time so the egg yolk has time to emulsify in it.

6. Once the milk is added, place the sauce on a double boiler and cook till it is thickened.

7. Remove from heat and season. Add lime juice and set aside in a warm area.

For The Stuffed Ballotine
1. Dry the skin on the chicken leg.

2. Place the leg skin side down on a cutting board.

3. With the tip of a sharp knife, cut around the thigh bone taking care not to cut through the flesh.

4. Remove the thigh bone, this will leave a pocket in the chicken thigh with the drumstick bone at the bottom.

5. Turn the thigh inside out to expose the drumstick bone. Cut it off leaving the knuckle attached to the chicken leg.

6. This should leave a boneless chicken leg turned inside out.

7. Trim off the excess tendons and season the meat with salt and the achari masala.

8. Turn it back so the seasoned meat is on the inside and stuff the leg meat with the stuffing.

9. Close the opening in the chicken leg with the loose flap of skin and tie off the stuffed chicken leg.

10. Season with salt and achari masala.

11. Heat oil in a pan and sear the chicken till the outer skin is brown and beginning to get crisp.

12. Transfer to a preheated oven at 160°C and cook for a further 1 minute till the chicken leg is cooked through.

13. Rest for 2 minutes in a warm area and then remove the tying threads.

14. Slice the chicken into 1 cm thick slices leaving the drumstick intact.

15. Serve the chicken balotine with a dauphinoise potato, grilled pok choy, sauteed baby carrots and achari hollandaise.

1. Take chicken legs in a bowl and add fresh haldi paste, chopped garlic, ginger garlic paste, lemon zest, lemon juice, along with garam masala, carom seeds, asafoetida, salt and yellow chilli powder. Mix everything well so that all the spices are absorbed by the chicken.

2. Take a pan, add mustard oil and cook the chicken till it is rare medium.

3. Now smoke the rare medium leg inside the double barrel smoker for another 25 to 30 minutes until it has a nice golden colour on top of it.

4. Meanwhile for the tomato chilli sauce, cut tomatoes into quarters, cut the onion and grind them in a jar along with green chillies, salt and a bit of sugar. Grind everything into a smooth paste.

5. For the mint sauce, add coriander, mint, ginger, garlic, onion, black salt, asafoetida and lemon juice.

6. Put the chicken leg on the plate with mint and tomato chutney and garnish it with fresh coriander.

For Lactobacillus Brine
1. Prepare a brine with salt, sugar and water. Add whisked yoghurt, cajun seasoning and black pepper powder.

2. Put the chicken leg in the brining for a minimum of 2 hours.

3. Cook the chicken leg on a very high flame on a hot grill or cast iron pan.

4. Put it in the oven at 160°C for 10 minutes and rest the meat.

For Romesco Sauce
1. Blend roasted bell peppers, garlic cloves and slivered almonds with oil.

2. Add tomato puree and chopped parsley and check the seasoning.

For Pickled Beats
1. Pickling can be done one day prior. Mix white wine vinegar with sugar and water.

2. Put the cut beetroot in the mixture and leave it overnight for better results. Saute the garlic mushrooms and keep them aside.

1. Clean and dry the chicken pieces, and season with salt and pepper. Dust with flour.

2. Take a saucepan large enough to accommodate the chicken pieces. Add oil, when hot, put the chicken skin side on the pan and cook till golden on both sides.

3. Once the chicken is sautéed till the required doneness and golden brown, take them out of the pan.

4. In the same pan add whole garlic, peppercorns, and bay leaves, sautee for some time and then add all cut vegetables and sauté again.

5. Deglaze the pan with white wine, then add chicken stock, tomato concasse and thyme.

6. Season and bring to the boil.

7. Place the chicken pieces in a baking dish, and add the vegetables and sauce over it.

8. Cover with silver foil and cook in the oven at 180°C for 45-55 minutes.

9. Check the doneness of the chicken and before removing, uncover and let the skin get a little more crispy and coloured.

10. Let it cool in the same container.

11. Remove the chicken pieces and check the seasoning of the sauce.

12. In a separate pan add olive oil, and chopped vegetables and saute. Add cooked brown rice and mix well. Season and flavour with herbs.

13. To serve take 2 pieces of chicken along with the sauce and vegetables, Reheat well and serve with red rice pilaf.

For Chicken Marination
1. Carve out the chicken full legs & marinade with burnt mustard oil, ginger powder, crushed black pepper, salt & sharp toddy vinegar.

2. Keep in refrigerator for 45 minutes.

For Accompaniments
1. Various textures of veggies are added to give character and robust flavours to the dish.

For Tamarind Ginger Glaze
1. Reduce tamarind pulp with dry ginger powder & brown sugar.

2. Add butter & season with salt.

3. Add the chicken marination liquid to this & reduce till it forms a rich, flavourful glaze.

For Grilling & Roasting of Chicken Leg
1. Take the marinated chicken leg & pan grill into a cast iron skillet with half butter & half burnt mustard oil.

2. Once grilled on both sides, place it into the oven at 165°C for 12 minutes.

3. Keep basing the chicken every 2-3 minutes with butter.

4. Once cooked, take out from the oven & glaze with tamarind ginger glaze.

5. Serve with various accompaniments.

For The Marination
1. Pat the chicken thighs dry with a paper towel.

2. In a large bowl, whisk together 1/2 cup olive oil, 3 tbsp white vinegar, 1 tbsp salt, white sugar, red pepper flakes, and 2 tsp sea salt.

3. Place chicken thighs in a resealable plastic bag.

4. Pour marinade over top, seal the bag, and toss the ingredients to coat the marinade. Refrigerate for two to six hours.

For The Barbeque Sauce
1. Prepare the sauce by combining ketchup, 1/4 cup white vinegar, brown sugar, sweet paprika, 1 tbsp olive oil, chilli powder, garlic powder, optional cayenne pepper, and 1/2 teaspoon sea salt in a saucepan.

2. Simmer over low heat for 15 minutes stirring occasionally.

3. Remove sauce from heat and allow it to cool for 10 minutes and then cover and set aside. If making the sauce a day in advance, cool completely and store it in an airtight container in the refrigerator. Bring the sauce back to room temperature before finishing the recipe, but do not boil or overheat it.

For Chicken Roulade
1. Line a baking sheet with waxed paper and brush with oil.

2. Arrange chicken leg in a single layer on a prepared sheet and brush all over with oil. Season with salt and pepper.

3. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges.

4. Beginning at the narrower end of 1 chicken leg, roll up, enclosing filling as you would a jelly roll. Tie with a kitchen twine to secure the leg from getting detached.

5. Preheat oven to 230°C.

6. Heat 2 tbsp oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes.

7. Transfer chicken roulades to a small roasting pan and bake until the internal temperature reaches the 340°C mark.

8. Add wine, broth, and lemon juice to skillet. Bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, for about 5 minutes.

For Cauliflower Puree
1. In a large pot, bring the vegetable broth, milk and salt to a boil. Add the cauliflower and bring back to a boil.

2. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender.

3. Use a slotted spoon to transfer the cauliflower to a food processor, and add butter. Process until smooth puree.

4. For plating, arrange the king mushroom, shimiji mushroom and orange segment and garnish with micro greens.

1. Prepare the chicken by rinsing it thoroughly and patting it dry with paper towels.

2. Give some cuts from the bone on the meat so the chicken gets marinated well. Do not remove the bone.

3. For the marinade, put the rest of the ingredients in a bowl and mix well.

4. Slather the marinade on the chicken generously (you may not need all of it). Cover with a wrap and marinate in the fridge for at least 30 minutes.

5. To cook, put the chicken in a roasting pan. Put the pan on the highest tray of your oven. Set oven to 200°C and broil with skin side down for 15 minutes.

6. After 15 minutes, flip the chicken over and broil the other side for another 15 minutes.

7. Serve with steamed white rice, kimchi, tomatoes, cucumber, pickled daikon, and carrot.

1. Cut mark on the chicken legs.

2. Marinate the chicken with salt, black pepper powder, mixed herbs, and lemon juice.

3. Grill on a hot pan with some butter till golden brown and crispy and smoke the chicken to the final cooking in a smoking chamber.

4. Lightly roast the papad and roll them into cones.

For The Mix
1. Once the chicken is cooked, shred the chicken into bites and add to a bowl.

2. After it cools down, add crushed papadis, tamarind chutney, coriander chutney, chaat masala, dry mango powder and lemon juice.

3. Make sure the mixture remains moist and crisp and is not soggy.

4. Add the mixture to the roasted cone of papad. Serve it in a short glass and garnish with some pomegranate seeds and hung curd.

1. Cook the Manipuri black rice in plenty of boiling water for 35 minutes or until very tender.

2. Once the rice is tender, add the spring onions and cook for 1 minute. Drain well, then leave to stand for a few minutes.

3. Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate.

4. Grease a small baking tray with a little oil. Brush the chicken leg on both sides with the remaining oil and season well.

5. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each leg and Bake for 20 minutes or until browned and cooked through.

6. Rest for 4-5 minutes on the tray, then slice thickly.

7. Meanwhile for the sauce, heat the oil in a medium non-stick saucepan and add onion, garlic and ginger. Loosely cover the pan and saute gently for 8 minutes or until softened and lightly browned, stirring occasionally. Remove the lid for the last 2 minutes, and don’t let the garlic burn.

8. Stir in the Madras curry powder, star anise, turmeric, 4 cubes of Japanese curry cube and a good grinding of black pepper.

9. Cook for a few minutes till the oil starts coming from the sides. Keep stirring. Add the flour and stir well. Gradually add 400ml water to the pan, stirring constantly. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. If it begins to splutter, cover it loosely with a lid.

10. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.

11. Divide the sliced chicken between two plates, pour over the sauce and serve with the rice.