Ingredients

The following ingredients have 5 Servings
  • 1 1/2 cups plain yoghurt ((full fat best))
  • 2 tbsp oil ((any))
  • 1 1/2 tbsp lemon juice
  • 2 tsp ginger (, grated)
  • 5 garlic cloves (, minced)
  • 3 tsp garam masala spice mix ((Note 1))
  • 1.5 tbsp kashmiri chilli powder ((Note 2 subs))
  • 1 tsp turmeric powder
  • 2 tsp cumin
  • 2 1/2 tsp coriander powder
  • 1/2 tsp chilli powder, adjust to taste ((pure, not US chili Note 3))
  • 1 tsp salt
  • 1.2kg / 2.4lb drumsticks, bone-in skin on chicken thighs or Marylands (whole chicken legs) ((Note 4))
  • Oil spray
  • 1 cup plain yoghurt
  • 1/2 cup mint leaves, packed
  • Salt and pepper
  • Olive oil
  • Basmati rice (OR Saffron rice (see note))

Instruction

  • Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours (Note 5)
  • Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
  • Remove chicken from the Marinade, shaking off excess (reserve Marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.
  • Bake for a further 10 minutes, brush/dab top with Marinade.
  • Bake further 10 minutes, do a final baste with Marinade then spray with oil.
  • Increase heat to 220C/450F. Bake for a further 10 to 15 minutes until you get some nice charred spots. Serve with Minted Yogurt and Saffron Rice (below) or plain Basmati Rice.