Ø 2 pounds chicken legs, thighs or breasts
Ø 1 teaspoon salt
Ø 1 teaspoon red chilli powder
Ø 1 teaspoon coriander seeds, roasted, ground
Ø 2 teaspoons garlic - minced
Ø 2 teaspoons ginger, fresh - grated
Ø 4 tablespoons plain yogurt (full fat)
Ø 2 tablespoons lemon juice or white wine vinegar
Ø 1/2 teaspoon black pepper - ground
Ø vegetable oil
NOTE : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish.
Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the coriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.
Grill method
Grill method
Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.
Oven method
Oven method
Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350 F) for 30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.
