Grilled Chicken
Tandoori-style grilled chicken marinated in a ginger-garlic yogurt paste with turmeric, chilli and cumin.
Ingredients
| 5 cm piece | fresh ginger | |
| 4-5 cloves | garlic | |
| 1/2 tsp | 2.5 ml | turmeric |
| 1 tsp | 5 ml | chilli powder |
| 1 1/2 tsp | 7.5 ml | salt |
| 1/2 tsp | 2.5 ml | ground cumin |
| 3/4 cup | 180 ml | thick yogurt |
| 1 tbsp | 15 ml | lemon juice |
| 900 g fillet or drumsticks | chicken meat | |
| 1/4 tsp | 1.3 ml | oil |
| 1/2 head, cut into thin strips | onion | |
| finely chopped | fresh coriander | |
| 1-2 seeded and finely chopped | green hot peppers | |
| 1 sliced | lime |
Instructions
Marinade: In a blender or food processor grind the ginger and garlic (you may add a little water to make a paste). Add the turmeric, chilli, salt, cumin, lemon juice, yogurt and a few drops of red food colouring. Remove the skin from the fillets or drumsticks. Make a few cuts in each piece. Place them in a non-metallic bowl, add the marinade and mix very well. Cover with a lid or cling film and place in the fridge for 4 to 12 hours, turning at least once. Cook on a preheated grill, brushing from time to time with the remaining marinade. Arrange the cooked chicken on a large plate, sprinkle with the onion, coriander, peppers and lime. Cover the plate with foil and leave for about 10 minutes so the aromas blend.