|Chicken leg||32 Ounce (220 Gram)|
|Tandoori paste/Curry paste||45 Milliliter (45 Milliliter)|
|Plain yogurt||5 Fluid Ounce (2/3 Cup Or 150 Milliliter)|
|Lemon wedges||2 (For Garnish)|
Skin the chicken portions and make 3—4 deep slashes in the flesh. Place in a dish.
Mix together the tandoori or curry paste and yoghurt (yogurt), pour the mixture over the chicken and marinate for at least 2 hours.
Remove the chicken from the marinade, place on a roasting rack, cover with the lid and cook on high for 10 minutes, turning halfway through the cooking time. Reset the oven to medium and cook for a further 15—17 minutes, turning and rearranging twice.
Pierce the chicken at the joint and ensure that the juices run clear. If they are pink, return it to the oven and cook a little longer, checking regularly to see if cooked.
Place on a grill (broiler) rack and char under a preheated conventional grill (broiler) for 5 minutes.