2 ¼ lbs. of Chicken Legs (skinned) 1 tbsp. of Lemon Juice 1 tsp. Yellow Food Coloring ½ tsp. Red Food Coloring 1 ½ tbsp. Coriander (Pisa Dhania) (grounded) 1 tbsp. Paprika 1 tbsp. Cumin (Pisa Zeera) (grounded) 1 tsp. Salt 1 ¼ cup Plain Yogurt 1 tbsp. Fresh Ginger (Adrak) (grated) 1 tsp. Garlic Paste (Pisa Lehsan) ¼ cup of Clarified Butter (Ghee) or Vegetable Oil Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat. Mix Coriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat. Mix plain yogurt , ginger, and garlic in a small bowl. Pour plain yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking. Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons ghee or oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.

Serving Suggestions: Serve immediately with: Onions, Tomatoes, Lemons, Green Chillies, Lettuce, and Cucumbers. (As shown in picture above.) Degree of Difficulty: Easy Recipe Category: Kabab/Grill and Appetizer Recipe Ethnic Group: Pakistani

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