Ingredients:

• 6 – Chicken pieces
• Juice of 1 Lemon
• 1 tsp – salt
• Lemon or Lime wedges and Lettuce leaves, to garnish
• For the marinade:
• 1 tsp – Coriander leaves
• 2 tsp – Cumin seeds
• 6 – Cloves
• 1 – onion, quartered
• 2 – Bay Leaves
• 2 – Garlic Cloves
• 2-inch piece fresh ginger, chopped
• 1/2 tsp – chilli powder
• 1 tsp – Turmeric
• 2/3 cup – plain low-fat natural yogurt

Method:

  1. Skin the chicken joints and make deep slashes in the fleshiest parts with a sharp knife.
  2. Sprinkle over the lemon juice and salt, and rub in.
  3. Roast the coriander, cumin seeds, cloves, and bay leaves in a frying pan until the bay leaves are crispy.
  4. Cool the spices and grind coarsely.
  5. Finely mince the onion, garlic, and ginger in a blender. Add the ground spices, chilli, turmeric, and yogurt.
  6. Strain the lemon juice from the chicken pieces.
  7. Arrange the chicken in a single layer in a shallow dish. Pour over the marinade, then cover and chill for about 24 to 36 hours, turning over the chicken occasionally.
  8. Cook the chicken pieces on low barbecue for about 30 to 45 minutes, turning the pieces and brushing with the marinade occasionally.
  9. Garnish with fresh lettuce and lemon wedges and serve.

Recipe courtesy of Sify Bawarchi