An absolute classic in South East Asia! The longer the marinating time the better, so try and prep this the night before if you can. Traditional recipes ask for two separate marinations: the first with lemon juice or vinegar and the next with yoghurt. I am a busy lady so condense the whole process down- and to be honest I think the end result is just as good. These would cook really well in a tandoor oven as well or even on a barbecue with the excess marinade taken off.
Serves 4 - 6
1.5kg chicken legs with the skin removed
500g tub of full fat Greek yoghurt
Juice of two large lemons
2 tablespoons grated ginger
2 tablespoons of minced garlic paste
1-2teaspoons chilli powder
1 teaspoons chilli flakes
2 teaspoons toasted crushed cumin seeds
3 tablespoons olive oil
Salt to taste
Mix the Greek yoghurt with all the remaining ingredients to form the marinade. Pour over the chicken legs and coat evenly. Place covered in the fridge overnight. Transfer into a roasting tin and cover with tin foil. Roast at 170 degrees for 25 minutes. Remove the foil, baste the chicken legs with the marinade and return to the oven for another 30 minutes, turning once in between cooking. The chicken legs should be moist, falling off the bone and slightly charred on the outside.