Prep 36 hrs
Cook 45 mins
We made this for lunch this afternoon. I found the recipe on some site, and, as I'm a yogurt lover, and my brother loves chicken, we decided to put them together and LUCKILY, I found this recipe. It's tasty, it's got that sandy touch, when you eat it, like sand particles dancing in your mouth:) Something different, worth a try!
- 6 chicken pieces
- 1 lemon, juice of
- 1 teaspoon salt
- lemon wedges (to garnish) or lime wedge (to garnish)
- lettuce leaf (to garnish)
For the marinade
- 1 teaspoon coriander leaves
- 2 teaspoons cumin seeds
- 6 cloves
- 1 onion, quartered
- 2 bay leaves
- 2 cloves garlic
- 1 (2 inch) piece fresh ginger, chopped
- 1⁄2 teaspoon chili powder
- 1 teaspoon turmeric
- 2⁄3 cup plain low-fat yogurt
- Skin the chicken joints and make deep slashes in the fleshiest parts with a sharp knife.
- Sprinkle over the lemon juice and salt and rub in.
- Roast the corriander and cumin seeds and corriander, cloes 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, chilli and turmeric powders and yogurt.
- Mix 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 bird on low barbecue or on the stove for about 30-45 minutes, turning the pieces and brushing with marinade occasionally.
- Garnish with fresh lettuce and lemon wedges.
- Serve the sandy chicken by the beachside for that romantic touch.
- Recipe secret: Never ever cook this dish on high heat because then the chicken won't be done from inside.