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.

For Lal Maas
1. Break open the chillies and remove the seeds.

2. In a heavy bottom pan, add the chillies and roast till aromatic and then set aside. Grind to a fine paste with water.

3. In the same pan, add the coriander seeds, cumin, black pepper, cardamom and cinnamon. Roast till aromatic. Cool down and grind to a fine powder.

4. In a heavy bottom pan, heat the mustard oil and add the chopped ginger and garlic. Sautee till fragrant

5. Add the Turkey and continue to saute till the meat turns brown.

6. Add the onion and reduce the heat. Sweat the onion till translucent and tender.

7. Add the powdered spices and red chilli paste and continue to cook till it does not smell raw. Add salt and enough water to cover the meat.

8. Reduce the heat to a simmer and continue cooking till the meat is tender.

9. Check the seasoning and serve hot with Saffron Pilaf and Sangri.

For Saffron Pilaf
1. Gently wash and soak the rice for 30 minutes. Drain and allow to drip dry.

2. Slice the onion and slit the green chilli in half.

3. In a dry pan, roast the saffron till the strands become crisp and aromatic.

4. Heat the oil in a heavy bottom pan. Add cinnamon, cardamom, cloves and bay leaves. Allow to sizzle till aromatic.

5. Add onion and chilli and saute till the onions are transparent.

6. Add turmeric powder and allow to infuse in the oil.

7. Add the vegetable stock and salt, and bring to a rolling boil.