Tandoori Chicken

• 4 chicken legs

The Marinade

• 100g Plain yogurt

• 1 tbsp finely chopped ginger

• 2 - 3 finely chopped garlic cloves

• 1 tsp ground turmeric

• 1 tsp garam masala

• 1tsp coriander powder

• 1tsp ground fenugreek

• 1tsp cumin powder

• 1tsp Kashmiri chilli powder

• 1 tsp salt

• 2 tbsp vegetable oil

• Pinch of pepper

• Juice of half lemon

The dip

• 1 cup natural yoghurt

• 80g coriander finely chopped

• 1 tsp sugar

• Pinch of salt

• 1 lime juiced

Score the chicken legs to make sure the marinade is absorbed properly, place in a mixing bowl and add the marinade ingredients, mix well making sure all the chicken is covered with the marinade, add the lemon juice, cover the bowl and let it marinade in the fridge for 3 hours or overnight. 

Mix all the dip ingredients and put in the fridge until you are ready to eat.

Brush a little vegetable over a griddle pan or frying pan and bring to a high heat. Sear the chicken legs on the griddle for 5 - 6 minutes, turn once and then another 5-6 minutes on the other side to cook through. You can also barbecue the chicken legs for the perfect charred finish. Serve with a side of sliced lime on the side and the coriander yogurt dip.