Instructions: Blend together.

The day before:
Remove the skin from 4 chicken quarters and make cuts in the flesh almost to the bone.

Poure over 2 tbspn lemon juice and rub in 1 tspn salt.

Put aside while you make up the marinade.

Coat the chicken with the marinade rubbing well into the cuts with the back of a spoon.

Cover and leave in a cool place overnight turning from time to time.

Shake of the excess marinade pour over a little oil and cook under a very hot grill for 10 to 15 minutes each side.

Serve hot or cold with a green salad lemon wedges Naan bread and chilled cucumber raita.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.