4 chicken legs/thighs – clean and cut into halve
(season with a bit of salt and corn flour)
Dry Spice ingredients
1 tbsp Masala powder
1 tsp turmeric powder
1 tbsp coriander powder
2 tbsp chilli powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
2 tbsp lemon juice
1 tbsp grated ginger
3 cloves garlic – minced finely
few drops of red colouring (optionnal)
1/2 cup plain yogurt
2 tbsp oil
(mix them altogether)
1) Mix chicken pieces to the mixture and marinate for 6 – 8 hours, preferably overnight in the fridge.
2) Pre heat oven to 200 C. Place chicken pieces on a foil lined baking sheet and bake for 40-60 minutes or until chicken is cooked through and then juices run clear.
3) Pan fried the chicken in non stick pan/grill for 5 minutes (to give a char). Serve hot with pudina chutney.