Ingredients:

6 Chicken Drumsticks
¼ tsp Paprika
¼ Cup Lemon Juice
½ of Chopped Onion (Small)
1 tbsp Cumin Seeds
1 tbsp Lemon Juice Extra
1 tsp Salt
1 cup Yoghurt
4 Garlic Cloves
1 tbsp Grated Ginger (Fresh)
3 tsp Coriander Seeds
Red Food Coloring
Pinch of Chili Powder
Instructions:

Skin the chicken pieces and brush with lemon juice. Cover, and leave to marinate in the refrigerator for around 30 minutes.

In a blender, place the garlic, onions, coriander, ginger, cumin seeds, salt and extra lemon juice and blend until smooth and consistent.

Add the spice paste and paprika, yoghurt and chili powder and mix together until smooth and consistent, adding a few drops of food coloring to give the mixture a deep red coloring.

Put the chicken pieces into a large and shallow dish, generously covering with the yoghurt mixture.

Cover with cellophane and refrigerate for at least 4 hours.

Preheat the oven to 180oC and place the chicken on wire rack over a baking dish to catch the juices, and bake for 45 minutes ensuring the chicken is cooked thoroughly.

Best served with pilau rice and Naan bread.