Spicy chicken legs

Step-by-step recipe

Step 1:

Remove the skin from the chicken drumsticks, place them in a bowl and make several parallel cuts on both sides.

Step 2:

Add 2 tablespoons of crushed garlic and ginger mixture, 1 teaspoon of chopped green chili, 2 tablespoons of chopped cilantro, 1–2 tablespoons of lemon juice, 1 tablespoon of paprika.

Step 3:

Mix well with your hand, rubbing the spices into the meat. Cover with plastic wrap and let marinate for 30–40 minutes.

Step 4:

Place 120 grams of yogurt in a bowl, add 2 tablespoons of olive oil, a teaspoon each of salt and paprika, half a teaspoon of turmeric, a teaspoon each of ground coriander and cumin, chilli flakes, chilli powder, 2 tablespoons of tomato paste, a pinch of food colouring and mix.

Step 5:

Place the drumsticks one by one into the bowl with the sauce, tossing them thoroughly. Cover with plastic wrap and let marinate for 20–30 minutes.

Step 6:

Pour a tablespoon of vegetable oil into the frying pan, add the legs, pour over the sauce, cover with a lid and cook for 8–10 minutes.

Step 7:

Turn the legs over with tongs, pour the sauce over them, cover with a lid and cook for another 8-10 minutes.

Step 8:

Heat a piece of charcoal over the fire, place it in a small cup in the middle of the pan, pour olive oil over the charcoal and cover with a lid for 2-3 minutes.

Step 9:

Sprinkle with cilantro and chopped chili, add lemon slices, turn off the heat.

Step 10:

Place on a plate and serve.

Cooking tips

It's best to mix meat with spices using a gloved hand, otherwise the spices will stain the skin and leave their smell on it, and if you have cracks on your hand, it may be painful.

If you don't like the smoky smell, you can skip the charcoal part.