Skin the chicken joints and make deep slashes in the fleshiest
parts with a sharp knife. Sprinkle over the lemon juice and salt and
Roast the coriander and cumin seeds,cloves and bay leaves in a
frying pan until the bay leaves are crispy.
Cool the spices and grind coarsely.
Finely mince the onion,garlic and ginger in a blender. Add the
ground spices,chilly, turmeric and yogurts well.
Strain the lemon juice from the chicken pieces.
Arrange the chicken in a single layer in a shallow dish. Pour over
the marinade,then cover and chill for about 24-36 hours, turning
occasionally the chicken pieces in the marinade.
Cook the chicken pieces on low barbecue for about 30-45 minutes,
turning the pieces and brushing with the marinade occasionally.
Garnish with fresh lettuce and lemon wedges and serve.
Recipe secret: Never cook this dish on high heat because then chicken
won't be done from inside.
6 chicken pieces
juice of 1 lemon
1 teaspoon salt
lemon or lime wedges and lettuce leaves, to garnish
For the Marinade
1 teaspoon coriander leaves
2 teaspoon cumin seeds
1 onion quartered
2 bay leaves
2 garlic cloves
2 inch in piece fresh ginger, chopped
1/2 teaspoon chilly powder
1 teaspoon turmeric
2/3 cup plain low-fat natural yogurt