• 1.8kg chicken legs and thighs
  • 4-6 large garlic cloves
  • finely grated ginger
  • Sea salt
  • 3 Scotch Bonnet chilli peppers
  • carton of plain low-fat yogurt
  • 2-4 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 tablespoon freshly ground cumin
  • 1 tablespoon ground coriander (did not use)
  • 1 tablespoon garam masala
  • 1 teaspoon crushed red pepper (did not use)
  • 1 teaspoon sweet paprika (used smoked paprika instead)
  • 1 teaspoon ground turmeric
  • 12 teaspoon freshly ground pepper


Meat needs to marinate in yoghurt so prepare the night before.

  1. Add ginger, chillies, garlic and sea salt into pestle and grind into paste
  2. Stir into yoghurt, add 2 tablespoons of olive oil.
  3. Add in the rest of the spices and the pepper
  4. Remove skin from chicken thighs, and deeply slash each piece of meat 3 or 4 times
  5. Coat meat with yoghurt mixture and refrigerate overnight
  6. (The next day) Heat oven to ~200 degrees
  7. Scrape some of the yoghurt mixture off the chicken
  8. Place chicken on grills and drizzle some olive oil onto the pieces
  9. Cook for an hour or so, turning the pieces every 20 minutes or so

Notes for next time

  1. Chillies didn’t really add anything. Find another way of making the chicken hot
  2. Perhaps lower the heat and cook longer?
  3. Grill the chicken towards the end of the cooking time?
  4. Garam Masala and Turmeric made it taste/smell too much like a curry. Use less Garam Masala or maybe leave out.