Ingredients

• Bairaha Chicken Legs (6 pieces)
• Plain yogurt or curd (3 tbsps.)
• Coriander powder (1/2 tbsp.)
• Cumin seeds (1 tbsp.)
• Black pepper (1 tbsp.)
• Chilli powder (1/2 tbsp.)
• Lemon juice (1/2 cup)
• White vinegar (3 tbsps.)
• Oil (1/2 cup)
• Ginger – finely chopped (10g)
• Garlic – finely chopped (15g)
• Tandoori food colouring or any other permitted red or yellow food colouring  (1 – 2 drops)

Method

• Make small cuts on Chicken Legs and set aside for marinating
• Add all the ingredients into a large mixing bowl (except for the Chicken and the food colouring) and stir until well blended
• Next, add in the Chicken and food colouring, mixing with a spoon or with your hands to ensure that all ingredients are evenly distributed along the Chicken
• Refrigerate overnight
• To cook, remove this marinade from the refrigerator and set aside 30 minutes prior to doing so
• Over a Barbecue grill or in an oven (preheat to 250°C) cook for 1 hour approximately, turning sides every now and then to ensure that Chicken is cooked evenly
• Enjoy warm, with any sauce of your choice!