In a large mixing bowl, combine all the ingredients except the chicken legs. Mix thoroughly until well combined.

Make a few deep slashes in each chicken leg to help the marinade penetrate properly. Place the chicken into the bowl and coat each piece well, ensuring the marinade gets into the cuts.

Cover and refrigerate for at least 2 hours. For deeper flavour and tenderness, leave it to marinate overnight.

Heat 2 tbsp oil in a wide, heavy-based pan over medium heat. Once hot, arrange the marinated chicken legs in the pan without overcrowding.

Cook on one side for 6–8 minutes until lightly charred and sealed, then turn the pieces over carefully.

Pour any remaining marinade into the pan. Reduce the heat to low, cover with a lid and allow the chicken to cook gently for 20–25 minutes, turning occasionally to prevent sticking.

Ensure the chicken is fully cooked through, with clear juices and no pink near the bone.

Slice the green chillies and sprinkle them into the pan during the final few minutes of cooking. Finish with freshly chopped coriander before serving.