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1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
with skin removed
3 tablespoons lemon juice
1 1/2 tablespoons water
1 1/2 teaspoons salt
1/4 teaspoon ground turmeric
1/2 cup plain yogurt
2 large garlic cloves, chopped
1 tablespoon chopped fresh ginger
1 1/4 teaspoons ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
3 tablespoons cooking oil
- Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
- Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.
- Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.
- Main Dishes, Poultry
When I make this dish for my family, I omit the cayenne pepper — my daughters' young palates can't tolerate the heat — the end result is still quite tasty. You can also make kabobs with this recipe using four to five chicken breasts. If you're interested, pick up a copy of the cookbook from Amazon.