Spiced Yoghurt Chicken

YOGHURT is an effective marinade as it both tenderises and adds flavour to meat. It's perfect with these Indian-style dishes.

YOGHURT is an effective marinade as it both tenderises and adds flavour to meat. It's perfect with these Indian-style dishes.

Spiced yoghurt chicken
4 chicken legs (with thighs)
Yoghurt marinade
1 garlic clove
2 teaspoons cumin seeds, toasted
1 teaspoon black peppercorns
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
4 tablespoons Greek yoghurt
Handful coriander leaves, chopped
Handful mint leaves, chopped
1 tablespoon honey
Slash chicken a few times and put in a bowl. Bash garlic, cumin and peppercorns in a mortar and pestle. Put in a blender with turmeric, chilli, yoghurt, herbs and honey and blend. Pour marinade over chicken, rubbing well into cuts; marinate in fridge for at least 2 hours. Transfer to a baking tray and roast in a preheated 200C oven for 25 minutes, or until cooked. Serves 4
And to drink ... A spicy white: the 2013 Lethbridge Pinot Gris ($28) from Geelong.