Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds Chicken Legs (4 pieces)
  • 1 teaspoon garlic (crushed)
  • 1 teaspoon Ginger (crushed)
  • 1 teaspoon Kashmiri Chili Powder
  • 1 teaspoon Salt
  • 1 teaspoon Lemon Juice
  • 2 teaspoons olive oil
  • 1/4 cup Greek Yoghurt
  • 1 teaspoon garlic (crushed)
  • 1 teaspoon Ginger (crushed)
  • 1 teaspoon Kashmiri Chili Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon cinnamon (ground)
  • 1/2 teaspoon Cumin (ground)
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Lemon Juice

Instruction

  • Cut 4 to 5 slits in each piece of chicken.
  • Mix together all ingredients in the first marinade and rub over the chicken legs, ensuring that some marinate gets into the slits. We suggest investing in some disposable gloves.
  • Marinate in the fridge for at least 30 minutes.
  • Mix together all the ingredients for the second marinade and pour over the chicken.
  • Rub the second marinade all over the chicken and leave to marinate in the fridge for another 30 minutes.
  • Preheat fan forced oven to 190C/374F.
  • Lay the pieces of chicken on a baking pan lined with parchment paper.
  • Roast the chicken pieces for 30-45 minutes, until the skin has crisped and the legs are cooked through.
  • Serve with a squeeze of lime.