Ø 8 small chicken pieces, skinned
Ø 3 dried red chillies
Ø 1 tsp salt
Ø 2 tsp coriander seeds
Ø 2 tdsp lime juice
Ø 2 garlic cloves, crushed
Ø 2.5 cm piece ginger root, grated
Ø 1 clove
Ø 2 tsp garam masala
Ø 2 tsp chilli pwd
Ø ½ onion chopped
Ø 300 ml natural yogurt
Ø 1 tbsp chopped fresh coriander
Ø Lemon slices, to garnish.
Make 2-3 slashes with a sharp knife in the flesh of the chicken pieces.
Crush together the chillies, salt, coriander seeds, lime juice, garlic, ginger and cloves. Stir in the garam masala and chilli powder. Transfer to a small saucepan and heat gently until aromatic. Add the onion and fry. Then stir in yoghurt and remove pan from flame. Arrange the chicken in a non-metallic dish and pour over the yogurt mixture. Cover and put in the refrigerator to marinate for 4 hours or overnight. Arrange the chicken on a grill (broiler) tray and cook under a preheated very hot grill (broiler) or over a barbecue for 20 – 30 minutes, turning once, until the chicken juice run clear when the thickest parts of the portions are pierced with a sharp knife.
Sprinkle the chicken with chopped fresh coriander. Serve hot or cold, garnished with the lemon slices and accompanied by cucumber raita.
