You can never have too much spicy chicken. This is slightly
more effort than the previous recipe, but equally good. Serve
with flat bread, raita and salad.
• 6 chicken pieces
• 4 tbsp natural yoghurt
• 2 tbsp single cream
• 1 onion
• 2.5 cm ginger
• 2 cloves garlic
• 1 tsp ground cumin
• 2 tsp ground coriander
• black pepper
• paprika
Method
To make the marinade mix the yoghurt and cream in a bowl
with the grated ginger, crushed garlic, ground cumin, ground
coriander, finely chopped onion and salt and pepper.
Skin the chicken pieces (legs or thighs) and put a couple of
slashes into each leg. Then, place in the bowl with the marinade
and rub the mix into the chicken. Leave in the refrigerator for
at least 3 hours.
Finally, sprinkle the chicken with olive oil and a pinch of paprika. Then cook on a rack in a pre-heated oven at 180 ◦C for
about 30 to 40 mins.
Tips – Try using a whole jointed chicken instead of separate
chicken pieces.
FOOD RECIPES 