Barbecued malai chicken

Ingredients

• 6 chicken legs
• 80g raw cashews
• 80ml double cream
• 100g Greek yoghurt
• 3 green finger chillies
• 1 tsp ground black pepper
• 1 tsp ground cardamom
• ¼ nutmeg, grated
• 1 tsp salt
• 2cm ginger, peeled
• 5 cloves of garlic, peeled
• 2 tbsp lemon juice, plus more to season
• 1 tbsp chickpea flour
• Fresh coriander leaves to garnish

Method

Remove the skin from the chicken legs by pulling it off with your hands. If you get a little stuck, cut it off using a knife or a pair of kitchen scissors. Leave the chicken to one side in a deep dish.

Place the rest of the ingredients into a blender and blend to a paste. Coat the chicken with the marinade and leave to one side for at least 30 mins and up to 24 hours.

To cook, heat up the barbecue to a moderate heat. Place the chicken on a cooler part of the grill and cook for around 20 mins, turning every 5 mins or so. Cut into the leg to check the meat is cooked through. Serve with lemon wedges and a sprinkling of coriander.

ALTERNATIVE: These chicken legs can also be cooked in the oven. To cook, place in a lightly oiled tray and bake for 20-25 mins at 220C.

Image: John Holdship