1 Peel the garlic and chop coarsely. Peel and grate the ginger root.
2 Crush the coriander, cumin and mustard seeds in a mortar. Add garlic and ginger and grind to make a smooth paste. Mix in the turmeric and garam masala.
3 Rinse chicken legs and pat dry. Separate thighs and drumsticks at the joints. Remove skin if desired.
4 Rub chicken pieces in a bowl with the spice paste and let marinate for 2 hours.
5 Meanwhile, peel and cut the pineapple into thin slices, then core and arrange slices decoratively on a plate.
6 Halve chile pepper lengthwise, remove seeds, rinse and pat dry. Cut chile into thin strips. Squeeze juice from lime. Mix 3 tablespoons juice with salt, sugar and 3 tablespoons of oil.
7 Rinse cilantro, shake dry, pluck leaves, chop half coarsely and stir into the chile sauce. Pour sauce over pineapple, cover with plastic wrap and let marinate. at room temperature until ready to serve.
8 Peel the onions and slice 5 mm (approximately 1/4 inch) thick.
9 Heat remaining oil in an oven-proof skillet and cook onion slices for 1 minute, stirring.
10 Remove chicken from marinade and season with salt. Add to skillet and roast in preheated oven at at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until chicken is cooked through, turning chicken halfway through, about 35 minutes. Serve chicken, onions and pineapple, garnished with remaining coriander.