|4||chicken leg quarters|
|2 tsp||red food colouring|
|1/2 cup||plain yoghurt|
|1/2 tbsp||ginger and garlic paste|
|1/2 tbsp||cumin seeds — roasted and crushed|
|1/2 tsp||Hinds Spices Medium Curry Powder|
|2 tsp||coriander seeds|
|2 tbsp||lemon juice|
Score the chicken leg quarters and wings. Mix together the food colouring and water and brush the chicken pieces all over.
In a bowl, add the yoghurt, ginger and garlic paste, cumin seeds, Hinds Spices Paprika, Hinds Spices Medium Curry Powder, coriander seeds, salt, lemon juice, oil and mix well.
Add the chicken pieces to the marinade, mix well and marinate for 2-4 hours.
Heat the oil in a large frying pan over a high heat, add the marinated chicken and cook both sides on high flame, then proceed to slow cook for about 15 minutes or until done.
Light a fire, and braai the chicken for 5 minutes. Serve with roti.