Chicken Marinated in Yoghurt and Spices (6)


  • 6-8 skinless chicken legs and thighs
  • 4-6 large garlic cloves
  • finely grated ginger
  • Sea salt
  • chillies
  • carton of plain low-fat yogurt
  • freshly ground cumin
  • ground turmeric
  • chilli powder


  1. Add ginger, chillies, garlic and sea salt into pestle and grind into paste
  2. Place into bowl and add the ground cumin, turmeric, a little too much chilli powder
  3. Stir in the yoghurt, add slightly more salt than you think is appropriate
  4. Deeply slash each piece of chicken to the bone 3 or 4 times
  5. Coat meat with yoghurt mixture and refrigerate for around 8/9 hours
  6. Drizzle pieces with olive oil and heat under the grill
  7. Turn over once the chickens become charred, add more olive oil and grill that side

Serve with