Yields
4 servings
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ingredients
2
Tbsp plain yoghurt
2
Tbsp vegetable oil
2
cloves garlic, minced
1
Tbsp paprika
1
Tbsp garam masala
1
Tbsp curry paste
1
Tbsp dried oregano
1
tsp grated lemon, rind
1
tsp ground cumin
½
tsp salt
skinless chicken, legs, separated at joint
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directions
Step 1
In bowl, whisk together yogurt, oil, garlic, paprika, garam masala, oregano, lemon rind, cumin, coriander and salt; add chicken, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Step 2
Reserving any yogurt mixture, place chicken on greased grill over medium-high heat; brush with yogurt mixture.
Step 3
Close lid and cook, turning once, for 25 minutes or until juices run clear when chicken is pierced.