An exotic, smokey dish that is out of this world! Chicken pieces are marinated in a heavenly yogurt and spice mixture, grilled until crispy and beautiful and served with cucumber yogurt sauce! Marinate overnight for maximum flavor.
Ingredients:
Serves 4
• 3 Tbs of vegetable oil
• 1 tsp of ground coriander
• 1 tsp of ground cumin
• 1 tsp of ground turmeric
• 1 tsp of cayenne pepper
• 1 Tbs of garam masala (an Indian spice, available in most supermarkets)
• 1 Tbs of smoked paprika
• 1 cup of plain yogurt
• 2 Tbs of lemon juice
• 5 minced garlic cloves
• 1 teaspoon of kosher salt
• 1 tsp of ground ginger
• 4 chicken leg quarters, remove about 1/2 of the skin
Cucumber Yogurt Sauce
- 1 container of plain yogurt
- 1 cucumber, grated
- 1 Tbs of fresh lime juice
- 2 tsp of sugar
- dash of salt or to taste
Directions:
For the cucumber yogurt sauce, combine all ingredients together in a small bowl, stir, cover and refrigerate overnight along with the chicken.
For the chicken marinade, heat the oil in a small pan over medium heat, cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant, 2 – 3 minutes. Let it cool completely. The fragrance alone is worth making this! 
Whisk the yogurt into the cooled spice mixture and then whisk in the lemon juice, garlic, salt and ginger.
Cut deep slashes (to the bone) in 3-4 places on the chicken legs.
Coat the chicken in the marinade, cover and refrigerate for a minimum of 6 hours or overnight.
Time to grill, place coals all on one side for direct heat and the side without the coals will be for indirect heat. Take the chicken out of the marinade and shake off the excess marinade. The chicken should still be coated. Place the chicken pieces on the hot side of the grill and cover. Cook about 4-5 minutes on each side until browned nicely, charring is good. Then move it to the cooler side of the grill.
Put the lid on and cook for 30 to 40 minutes. That’s it!
Serve with cucumber yogurt sauce and Naan bread. Amazing flavor!
