Heat oil in a small sauce pan- Add the diced onion and cook until they soften and start to brown-
Stir in the grate ginger and garlic and cook for another minute, until frgrant.-
3. Add the tamarind paste, soy sauce, lemon zest and juice along with the cayenne powder and bring the sauce to a gentle boil while stirring.-
Let the sauce reduce and thicken to a syrupy consistency then turn off the heat.- In the meantime score your chicken leg quarters to the bone and season well with salt and pepper to taste.-
Preheat oven to 425F. – Brush the chicken well with the tamarind sauce on both sides, reserving some sauce for basting later.- Place in an oven proof dish/sheet pan and roast for 30-40 mins until cooked all the way through. Baste the chicken with extra tamarind sauce & garnish with cilantro before serving.