Throw away those jars of tasteless orange muck and make your own. It doesn’t take long and you know every ingredient that goes in it. Start this recipe a day ahead, if you can.
- 8 chicken legs (skin on)
- pinch of sea salt
- juice of 1 lemon
- 1 tbs cardamom seeds
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp white or black peppercorns
- 1 tsp grated nutmeg
- 1 heaped tbs dried turmeric
- 1 pink asian shallot, chopped
- 2 cloves garlic
- 2cm piece of fresh ginger
- 1 red chilli
- 2 tbs tomato paste
- 1 cup greek yoghurt
- olive oil to drizzle
Score the chicken legs with a knife to allow the marinade to penetrate. Sprinkle with salt and lemon juice and set aside while you make the marinade.
In a mortar and pestle bash the dry spices until you have a fine powder.
In a food processor blend the shallot, garlic, ginger, chilli, tomato paste and greek yoghurt until smooth. Stir through 2 tsp of the dried spice mixture. Pour over the chicken in a non-reactive bowl, cover with plastic wrap and allow to marinate over night or for as long as you can.
Shake off the excess marinade and grill on a bbq until golden brown and transfer to an oven heated to 180C for 15 mins to cook through.
Serve with slices of cucumber, steamed basmati rice and mango chutney.