Ingredients: Serves 4

• 4 x (weighing around 1kg) skinless chicken legs on the bone (You can also use skinless breast on the bone if you wish)

• 1 Tablespoon Cumin powder

• 1 Tablespoon Garam Masala

• 1 Teaspoon Coriander powder

• 1 Teaspoon Turmeric powder

• 1 Teaspoon Chilli Powder

• 3 tablespoons lemon juice plus an extra 1 dessertspoonful (for the coriander butter)

• 2 heaped tablespoons ginger & garlic paste (either buy pre-made or blitz fresh ginger and garlic together)

• 1 tablespoon extra virgin rape seed oil

• 2 heaped tablespoons full fat greek yogurt

• Salt to season

• 1 handful of coriander, chopped

• 50g butter

Method:

1. Score the flesh of the legs on each side. At the foot end, cut around the leg meat by the joint to loosen it away from bone. Carefully from the outer edge, cut an incision into the ball join that separates the thigh from the drumstick but do not cut through separating the thigh from the drumstick. Doing this allows the heat to penetrate the bone helping the meat to cook through.

2. In a bowl large enough to take the chicken legs, mix the spices and the juice from one lemon, the oil and the garlic and ginger together to make a paste. Place the legs into marinade and massage it into the legs making sure you get into the scored crevices of meat. Cover with cling film and marinade in the fridge for at least 8 hours or overnight. 

3. Remove from the fridge and add the yoghurt and season with salt. Massage this into the chicken and marinade mixture making sure everything is combined and well coated into all the crevices. Cover with cling and put back into the fridge for a further 2-4 hours. 

4. Remove the chicken from the fridge whilst you preheat the oven 200 deg C (fan)/gas 6. If you are going to finish the chicken on the barbecue you will need to light it in advance of the chicken coming out of the oven. Shake off excess marinade and place chicken pieces on greased tray. Cook for 15-20 minutes turning half way through. The chicken needs have a scorched appearance so you may need to use a combination of oven and grill/barbecue as required. Check the chicken is cooked by placing a temperature probe into the thickest part, it should be 72 deg C; if not put back into the oven until the correct temperature is achieved. If you don’t have probe, pierce with a skewer, if the juices run clear it's cooked. 

5. If you are going to finish the chicken on a barbecue/under the grill, make sure the charcoal is hot and is covered in grey ash/grill is pre-heated. Remove the chicken from the oven when it reaches *65 deg C. and immediately finish each side on the barbecue/under the grill, making sure the chicken reaches 72 deg C/juices run clear before serving. *It’s very important that you don’t leave the chicken hanging around at room temperature before you finish cooking it to 72 deg C

6. Whilst the chicken is cooking melt the butter with the extra dessertspoon of lemon juice then add the chopped coriander.

7. When the chicken is cooked, brush or spoon over the melted coriander butter making sure you cover all over every area of the chicken.

Serve with cooling cucumber raita

Cucumber Raita

Cucumber Raita Served with tandoori dishes, Indian raita is commonly made with dahi, a salted yogurt (we use greek), cucumber, spices and fresh herbs. Variations including those made with tomato or red onion in addition to or instead of the cucumber. You can if you wish add some finely chopped green chilli but I like the cooling effect of the cucumber.

Ingredients:  Serves 4

• 1 medium cucumber 

• 1 x 500g tub full fat Greek yoghurt 

• 2 tablespoon fresh coriander, chopped 

• 2 tablespoon fresh mint leaves, chopped 

• 1 teaspoon garam masala (to taste) 

• Fine sea salt to taste

Method:

1. Method: 1. Slice the cucumber in half lengthways and scrape out the seeds, using a teaspoon. Grate the cucumber on a coarse grater. If the grated cucumber is very juicy squeeze the excess in a clean tea towel.

2. Place the cucumber into a bowl together with the yoghurt, herbs and garam masala. Thoroughly mix everything together adding salt to taste.