-
4 chicken leg quarters, skin on
-
1/2 cup plain yoghurt
-
1/4 cup olive oil
-
2 heaped tbsp Chicken Tikka spice (or Tandoori spice)
-
1 tsp Kashmiri chilli powder
-
1 heaped tbsp garlic/ginger paste
-
2 tbsp lemon juice
-
2 tsp salt
Serves 4
Method
- Prick the chicken all over.
- Coat the chicken thoroughly with the marinade.
- Let it marinate for 3 hours (overnight is even better).
To cook
- Optional (to reduce your cooking time on the fire).
Pressure Cooker
- Pour one cup of water into the pressure cooker.
- Place the chicken into the pot.
- Pressure cook the chicken on high pressure for 12 minutes.
- Let the pot come to a complete natural pressure release.
- Remove the chicken from the pot and coat with the remaining marinade.
- Finish off the chicken on the fire or under a hot grill.
- Squeeze with fresh lemon before serving.
Oven
- Into a roasting pan, 180 deg for 40 minutes, turning halfway.
- Turn the oven temp to 220 deg for 15 minutes, skin side up.
- Remember to baste the chicken every 20 minutes.
Braai/BBQ
- Cook the chicken on a low medium heat turning every 10 minutes.
- Chicken will be cooked in 40 minutes.