1. Skin the chicken legs and make deep cuts down to the bone on both sides with a sharp knife. Rub with the lemon juice, chilli powder and salt and leave for 20 minutes.
2. In a bowl mix the yoghurt with the grated ginger, crushed garlic, chilli powder, garam masala, turmeric and oil.
3. Coat the chicken thoroughly, rubbing the marinade into the cuts, then cover and refrigerate for at least 4 hours, preferably overnight.
4. Preheat the oven to 240 °C (with the grill function if you have one). Place the legs on a rack with a lined baking tray underneath and roast for 25-30 minutes, turning halfway.
5. In the last 5 minutes brush with the melted ghee and roast on the top shelf until charred in places at the edges.
6. Serve with lime wedges, thinly sliced red onion and mint chutney.
Tip: Your oven's highest setting and a rack come closest to the 400 °C heat of the clay tandoor oven. The deep cuts let the marinade reach deep into the meat; a long, overnight marinade is the secret to tender, juicy chicken.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.