For the marinade:

• 3 ounces plain Greek yogurt (85g)
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons garlic (minced)
• 2 tablespoons fresh ginger (grated)
• 2 teaspoons oil
• 2 1/2 teaspoons salt
• 2 teaspoons ground Indian red pepper
• 1 tablespoon paprika
• 2 teaspoons ground coriander seeds
• 1 tablespoon freshly ground cumin seed
• 3/4 teaspoon turmeric
• 1 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons garam masala

For the rest of the dish:

• 6 chicken leg quarters (cut into drumsticks and thighs)
• 1 cucumber (sliced)
• 1 medium red onion (sliced)
• Cilantro for garnish

For the Indian-style rice, or ‘jeera’ rice:

• 3 cups dry basmati rice (585g)
• 3 tablespoons oil (or butter or ghee)
• 3 teaspoons cumin seeds
• 6 cloves
• 1 cinnamon stick
• 2 teaspoons salt
• 1 cup frozen peas