The marinate is the most important part of this dish. Minimum 2 hours or over night in the fridge.
The amount of ground spices that are added to the yogurt are by the teaspoon or double teaspoon. The more you add, the better the final result. So grab a teaspoon and not a measuring spoon.
I cut some slashes in the top of the chicken legs to give the marinate more chance to get in.
On baking paper spread out, they take 45 minutes to get done by 180 C fan.
I cut up 2 red bell peppers and put them in the rice cooker with Basmati, veg stock paste and water. A teaspoon of mild curry powder for flavour and color.
Spices used with Greek yogurt 10% fat:
Salt and pepper
Cumin
Coriander
Garam Masala
Chili flakes
Tumeric
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