Sandy Chicken In Spicy Yogurt

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!

• Ready In: 36 hrs 45 mins
• Serves: 6

Ingredients

• 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

Directions

1. Skin the chicken joints and make deep slashes in the fleshiest parts with a sharp knife.
2. Sprinkle over the lemon juice and salt and rub in.
3. Roast the corriander and cumin seeds and corriander, cloes and bay leaves in a frying pan until the bay leaves are crispy.
4. Cool the spices and grind coarsely.
5. Finely mince the onion, garlic and ginger in a blender.
6. Add the ground spices, chilli and turmeric powders and yogurt.
7. Mix well.
8. Strain the lemon juice from the chicken pieces.
9. Arrange the chicken in a single layer in a shallow dish.
10. Pour over the marinade, then cover and chill for about 24-36 hours, turning occasionally the chicken pieces in the marinade.
11. Cook the bird on low barbecue or on the stove for about 30-45 minutes, turning the pieces and brushing with marinade occasionally.
12. Garnish with fresh lettuce and lemon wedges.
13. Serve the sandy chicken by the beachside for that romantic touch.
14. Recipe secret: Never ever cook this dish on high heat because then the chicken won't be done from inside.