It’s fun preparing this dish and, once you have understood it, you’ll
enjoy creating your own spice mixture for a taste variation. Cook the
chicken in a very hot oven and keep an eye on it during cooking so it
doesn’t burn.

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1 tbsp Greek-style yoghurt

Juice of 1/4 lemon

½ tbsp finely grated ginger

½ clove garlic, finely chopped

1 tsp sweet paprika

½ tsp cumin seeds

1 tsp mild curry powder

Pinch of salt

About 1/4 tsp freshly ground black pepper

2 skinless chicken legs (thigh and drumstick)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a small bowl, thoroughly combine the yoghurt, lemon juice, ginger, garlic, paprika, cumin seeds, curry powder, salt and pepper.

Make a few cuts about ½cm deep here and there into the chicken flesh, then rub the spicy yoghurt mixture all over the chicken. Place chicken on a plate and leave to marinate in the refrigerator for 1-4 hours.

Preheat the oven to 250°C.

Place the chicken pieces on an oven rack, resting on an oven tray lined with foil. Bake the chicken in the preheated oven. After 15 minutes, turn the chicken over and cook for a further 15 minutes or until the chicken is ready.

Serve with steamed rice.