the bbq is a perfect medium for this recipe, and maybe the nearest we can get to the Indian tandoor (a clay pot oven), But it can also be cooked in an oven, preheated to its highest setting
serve this with some naan bread (warmed on the bbq, wrapped in tin foil), lettuce leaves, tomato and red onion riata and a mango lassi
For my other bbq recipes click on the links below
whole chicken legs
10
pc
salt
2
tsp
lemon
1
pc
yoghurt - natural
1
cup
garlic clove
4
pc
ginger
2
cm
green chill
1
pc
garam masala or curry powder
3
tsp
food colour - red
2
tsp
food colour - yellow
1/2
tsp
cut half a dozen long slits into each side of leg (through to the bone) or debone them and score each piece
rub in the salt and the juice of the ½ the lemon, marinade for 20 minutes
combine the yoghurt with the garlic, ginger, chilli, garam masala and food colouring
puree in a blender
pour over the chicken legs and with hands in disposable gloves, rub the marinade into each leg, ensuring it gets into slits
place in the fridge and marinade overnight
bbq cooking
place onto the hottest part of the bbq, specifically the solid plate area if you have one. Do not worry about wiping off the marinade, in fact quite the opposite, if there is any remaining spoon it over the chicken as it cooks
keep turning every 5 minutes until cooked, preferably allowing it to blacken slightly on the outside and allowing the sking to crispen
remove, allow to rest for a few minutes, prior to serving
oven cooking
place the chicken pieces on a wire rack (such as used for cooling baked foods) or on the slatted grill tray, rested over a roasting tray (lined with tin foil) to catch any fat etc
baked for 5 minutes and then reduce heat to 180C and bake for another 20 - 30 minutes until fully cooked
remove, allow to rest for a few minutes, prior to serving
