|
Ingredients
|
Quantity
|
|
Chicken legs – thighs or breasts
|
2 pounds
|
|
Salt
|
1 tsp
|
|
Red chilli powder
|
1 tsp
|
|
Coriander seeds – roasted, ground
|
1 tsp
|
|
Garlic – minced
|
2 tsp
|
|
Ginger – fresh, grated
|
2 tsp
|
|
Lemon juice or white wine vinegar
|
2 tbsp
|
|
Black pepper – ground
|
½ tsp
|
|
Vegetable oil
|
|
|
Yogurt
|
4 tbsp
|
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: Rub each piece of
chicken with a few drops of vegetable oil.
Grill the chicken using indirect heat over hot coals.
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 (350F)
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.
NOTES: You can add some red food coloring to the
marinade paste for the traditional red color of this chicken dish.
