INGREDIENTS:

CHICKEN:
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 2 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1.5 tbsp tandoori masala powder
• 1 tsp turmeric powder
• 2 tbsp garlic/ginger paste
• 150ml natural yoghourt
• Red food colouring
• 5 skinless chicken Legs
• 2 tbsp lemon juice
• Red food colouring
• 1 brown onion, sliced
• Chopped salad

YOGHURT MINT SAUCE
• 150ml natural yoghurt
• 1 handful of mint leaves,
finely chopped
• 1 tbsp mango chutney

METHOD:
1 Combine all of the spices, yoghurt, 1 tbsp lemon juice and the food colouring. It is best to get the food colouring from an Indian/Asian supermarket in powder form as it gives the best colour.
2 Make cuts into the skinless chicken legs and add them into the yoghurt mixture and combine until completely covered, and place in a zip lock freezer bag ideally overnight.
3 To make the mint yoghurt sauce simply combine the yoghurt, mint and mango chutney and chill until needed.
4 Cook the legs under a hot grill or on the bbq for 15 minutes on each side, meanwhile cook the sliced onion for 5 minutes until it starts to brown.
5 Place the chicken legs on top of the onions, pour over the rest of the lemon juice, add your salad and a big dollop of the mint yoghurt sauce, enjoy!