Ingredients
1 tblsp Ground cumin seeds 1 tblsp Paprika* 1 tsp Chili powder* 1 tblsp Turmeric 1 1/2 tsp Freshly ground black pepper 2 tsp Salt 4 Garlic cloves, mashed 6 tblsp Lemon or lime juice 1500 gm Chicken pieces 3 tblsp Vegetable oil 2 Fresh red or green chilies, sliced Fresh coriander leaf
Method
Combine the ground cumin, paprika, chili powder, turmeric, black pepper, salt, garlic and lemon juice in a bowl. Score the chicken pieces and add to the bowl. Mix well ensuring all the chicken pieces are coated and the marinade has seeped into the scores. Cover the bowl with cling film and leave in the refrigerator for at least 3 hours (overnight would be preferable). Preheat the oven to 200 degC. Take out the chicken and shake any excess marinade from the pieces. Place the pieces in a shallow baking dish in a single layer and brush over the oil. Bake in the oven for 20 minutes basting once. Turn the chicken pieces over, baste and bake for a further 20 minutes, basting once. Remove the chicken, garnish with the fresh chilies and or coriander leaf, and serve. [As an alternative to baking, the chicken may be cooked on a charcoal barbeque brushing on a little of the oil regularly] * The quantities of paprika and chili powder may be adjusted to taste but the total quantity should remain the same.

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