© Lee Harvey 2020


Main Content


Juice of two lemons
2 tsp paprika
1 tsp cayenne
2 red onions finely chopped
250g plain yogurt (Greek style or standard, depending on preference)
25mm piece of fresh ginger, grated (or  1 tsp of ground ginger if fresh not available)
2 crushed cloves of garlic
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chilli powder (more or less depending on your taste)
1 tsp gararm masala (or your own mixture of spices including coriander, cinnamon, mace, cardamon and pepper)
2 tbsp of vegetable or olive oil as preferred
4 complete chicken legs (drumstick and thigh combined with the bone still in), or equivalent. You may or may not want the chicken skinless. (You can use chicken breasts too but they are more delicate and could dry out.)


1. Mix the lemon juice, paprika, cayenne and red onions in a large shallow dish.
2. Slash each chicken thigh/leg two or three times with a sharp knife and roll them in the juice mixture. Leave for ten minutes.
3. Mix the ginger, garlic, cumin, turmeric, chilli  and  garam masala together in the yogurt and pour over the chicken. Mix well, cover and place in the refrigerator for two hours or overnight.  
4. Pre heat the oven to 200C. Heat the oil in a  non-stick pan, remove the chicken from the marinade and brown the chicken pieces on all sides.
5. Place in an oven proof dish or roasting tray, pour over the remaining marinade and bake in the oven for about 30 minutes or until cooked through.
6. Serve with slice of lemon and fresh corriander leaves along with rice, chapati or side salad and your choice of pickle, chutney or raita.




Time: 45 minutes plus time for marinating (minimum 2 hours)

Requires: frying pan and oven cook

Serves: four