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• 8 Chicken legs

Marinade

• 2 tblsp Vegetable oil
• 2 Garlic cloves, chopped
• 15 gm Fresh ginger, grated
  
• 1 sprig Coriander leaf
• 1/2 tsp Garam masala
• 1 tsp Ground coriander seed
• 1 tsp Ground cumin seed
• 4tblsp Cashew nuts
• 1 tblsp Paprika
• 1 tsp Chili powder
• 1 tblsp Lemon juice
• 1 tblsp Salt
• 125 gm Yoghurt

Method 

Blend all the marinade ingredients except for the yoghurt to a thick paste. Stir in the yoghurt and mix thoroughly.

Wash and dry the chicken legs and prick all over with a sharp knife.

Smother the chicken with the paste and marinade for at least 3 hours.

Lay the chicken legs on a rack across a roasting tin and cook in the oven at 200 degC for 45 minutes. Sprinkle extra salt to taste.