|Butter/Margarine||2 Ounce (50 Gram)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Paprika||15 Milliliter (1 Level Tablespoon)|
|Cayenne pepper||1⁄2 Teaspoon (Leveled)|
|Plain flour||1 Ounce (25 Gram)|
|Tomato puree||45 Milliliter (1 Level Tablespoon)|
|Chicken stock||3⁄4 Pint (450 Milliliter)|
|Chicken leg pieces||4 , skinned and cut in half|
|Natural yogurt||1⁄4 Pint (150 Milliliter)|
|Onion||1 Cup (16 tbs), minced|
1. Place the butter in a large ovenproof casserole and microwave on HIGH for 45 seconds until the butter melts, then stir in the onions and garlic. Cover with a lid or with cling film, pulling back one corner to vent. Microwave on HIGH for 5-6 minutes
2. Stir the paprika and cayenne pepper into the onions and microwave on HIGH for 30 seconds. Stir in the flour and microwave on HIGH for
1 minute. Add the tomato puree, stock, seasonings and the chicken pieces and cover with a lid or with cling film, pulling back one corner to vent. Microwave on HIGH for 25 minutes, or until the chicken is cooked. Turn and re-position the pieces at least twice during the cooking time.
3. Use a slotted draining spoon to transfer the chicken to a plate; cover and keep warm.
4. Stir the yogurt into the sauce and adjust the seasoning, then microwave on HIGH for 3-4 minutes until hot but not boiling. Return the chicken pieces to the casserole and microwave on HIGH for 1 minute. Serve garnished with chopped parsley.