For the Tandoori Chicken:8 chicken legs skinned 2 medium sized red onions 1 lime 1 tbsp ginger paste 1 tbsp garlic paste 300ml natural set yoghurt 1/4tsp chilli powder 1/4tsp turmeric 2 tsp fenugreek leaves 1 tbsp garam masala 1 tbsp ground cumin 1 tbsp ground coriander ½ tsp salt ½ tsp black pepper ¼ tsp tandoori food colour
For the Mint Dip:1 bunch fresh mint 1 bunch fresh coriander ½ tsp ground coriander ½ tsp ground cumin 6 garlic cloves 1 tbsp ginger paste ½ tbsp caster sugar 200ml natural set yoghurt ½ tsp salt
To Serve:Fresh Coriander Leaves chopped Sliced Lemon Cucumber Salad
Score round the knuckle end and skin the chicken legs. Make four long deep score marks along the flesh of each chicken piece and place in large dish.
Initial Marinade:Place the chilli powder, ½ tsp of salt and the juice of 1 lime in a small bowl. Mix together, then pour this over the chicken legs and rub it well into the chicken, especially the score cuts.
Place the yoghurt into a medium sized bowl. Put the fenugreek leaves into a small microwave dish and microwave them for 30 seconds to 50 seconds so that they are completely dry. Then rub them in your hands to a fine powder and add it to the yoghurt. Add the garlic paste, the ginger paste, ½ tsp salt and ½ tsp black pepper, and the garam masala. Add the ground cumin, ground coriander, turmeric powder and ¼ tsp tandoori food colour. Mix all these ingredients together.
Place the chicken in a shallow bowl and coat it thoroughly in the creamy marinade by turning it. Cover the bowl and place it in the fridge for 2-4hrs, 4 preferably, depending how much time you have!