INGREDIENTS12 chicken portions (thighs and drumsticks)Marinade250ml (1 cup) plain yoghurt15ml (1 tbsp) garlic paste15ml (1 tbsp) ginger paste60ml (4 tbsp) roasted masala15ml (1 tbsp) garam masala125ml ( cup) tomato puréeRice and lentils300g (1 cups) basmati rice10ml (2 tsp) salt2 bay leaves4 cardamom pods4 cloves4 cinnamon sticks125ml ( cup) brown lentilsOther ingredients3 potatoes, peeled and quarteredSalt5ml (1 tsp) yellow food colouringOil, for deep-frying185ml ( cup) ghee1 large onion, sliced15ml (1 tbsp) fennel seeds7 curry leaves12 prawns, heads off and de-veined125ml ( cup) chopped fresh mint and corianderMETHODRemove the skin from the chicken portions and place them in a large bowl. Combine all the marinade ingredients, pour over the chicken and set aside to marinate.Combine the rice, salt, bay leaves and spices. Cover with 500ml (2 cups) water, bring to the boil, and boil for 10 minutes. Drain. Rinse lentils and boil separately until cooked but firm. Drain. Toss potatoes in salt and food colouring until evenly coated.Heat the oil in a large, oven-proof pan and fry the potatoes till crisp. Remove potatoes, heat ghee in the same pan and fry the onion till soft. Add the fennel seeds, curry leaves, chicken with its marinade, prawns, rice, lentils, potatoes and chopped fresh herbs and stir to mix.Cover with a lid and bake in a preheated oven at 200ºC for 30 minutes. Serves 6..