Chicken in yogurt marinade

Peel the garlic and ginger, finely chop. Peel the onion and cut into small cubes. Cut the chili pepper in half lengthwise, remove the seeds and membranes, and chop very finely.

Heat up a skillet with 2 tbsp. l. ghee. Put in the cumin seeds and fry until they start to crackle. Add onion, garlic, ginger and chili, cook, stirring constantly, 5 minutes.

Lightly crush the coriander in a mortar and mortar and add to the pan along with the curry powder. Cook for 1 minute, stirring constantly, and remove from heat. Cool down a bit.

Place the yogurt in a bowl and add the cooled spice mixture from the pan. Salt and mix well.

Dry chicken thighs with paper towels and place in a bowl. Pour them with yogurt marinade and massage a little with your hands so that the spices are better absorbed. Cover the bowl with cling film and leave for at least 2 hours (or 8 hours in the refrigerator).

Preheat oven to 190°C. Wipe the marinade from the chicken so that it does not burn, transfer the legs to a baking dish and place in the oven. Cook for 40-45 minutes until golden brown. To check readiness, pierce the thigh with a thin sharp knife - the juice flowing out should be transparent.