Apparently, according to my kids, I make chicken too much. I suppose they are right, given that the last four dinners were all chicken, but I can't help it. It's versatile, healthy and not too expensive - important factors in our current economic climate. Chicken also allows me to explore my interest from cuisines from around the world. This traditionally Indian dish fits the bill. It's something I order frequently when I don't feel like cooking. All you need are a few spices and a grill and you have got an easy dinner that looks beautiful on a plate. I highly recommend it.
Ingredients
1/2 cup whole milk yogurt
3 tbsp lemon juice
1 tbsp ginger, grated or minced
4 cloves garlic, minced
1 tsp ground turmeric
1 tbsp chili powder
1 tsp cayenne powder
1/2 tsp ground cinnamon
2 tsp ground cumin
1/4 cup minced cilantro
1 tbsp sea salt
1 (3-5 lb) whole chicken, cut up into 8 parts with skin removed
1. Heat the grill. Meanwhile, in a medium sized bowl combine yogurt, lemon juice, ginger, garlic along with all herbs and spices. Mix well and coat chicken pieces entirely in yogurt mixture. Marinate for 15 minutes or up to two hours.
2. Grill the chicken pieces over moderately high heat, for 10 minutes. Turn and cook, until just done, about 10 minutes longer.
3. Serve the chicken with naan bread, fresh cilantro, basmati rice and raita.
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