Chicken in a Spiced Yoghurt. Makes: 4


4 chicken legs, skinned and trimmed

1 tbsp KTC mustard oil
1 large lemon
4 cloves garlic, crushed
2 cm piece of ginger, grated
1 green chilli, finely chopped
200ml Greek yoghurt
1 tsp salt
1 tsp garam masala
1 tsp ground cumin seeds, crushed
1 tbsp Kashmiri red chilli powder
1 tbsp dried fenugreek leaves.

Handful of coriander with chopped lemon wedges


  1. Wash the chicken pieces and leave to drain. Ensure the chicken is thoroughly dry, then slash the meat diagonally before marinating.
  2. Blend the garlic, ginger, chilli in a pestle and mortar blender with lemon juice.
  3. Place the dry chicken in a dish and stir in the blended ingredients. Pour on the lemon juice and the KTC mustard oil.
  4. In a separate dish, mix the remaining ingredients (salt, garam masala, ground cumin seeds, Kashmiri red chilli powder, dried fenugreek leaves) with the yoghurt to create a paste. Add this yoghurt paste to the chicken and massage into the meat using your hands.
  5. Cover, refrigerate and leave to marinade for at least 30 minutes, but the longer the better. Heat the oven to 180oC.
  6. Transfer the marinated chicken to an oven tray and cook for about 30-40 minutes. The chicken should be tender and a little charred, which helps give the smokey flavour. Even better: cook this on the barbeque!

Served with

I always have this chicken recipe as a starter with a green salad. The one thing you have to have with this tandoori chicken is raw onions that have been soaked in salted water, drained and then drenched in lemon juice.