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.

You'll Need

  • 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.


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