• 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
  4. Slash each piece of chicken 3 or 4 times
  5. Coat meat with yoghurt mixture and refrigerate for around 8/9 hours
  6. Heat oven to ~200 degrees
  7. Place chicken on tray and drizzle on some olive oil
  8. Cook for an hour or so, every 20 minutes turn the pieces over and remove liquids