Ingredients
- 10 cloves garlic
- 1 inch piece ginger
- 1 tsp roasted cumin seeds
- 6 tbsp yogurt
- 6 tbsp oil
- Juice of a lemon ( I used 1 tsp chilli vinegar instead)
- 4 green chillies
- 1 bunch coriander/cilantro (feel free to put more or add a little mint)
- 6 chicken legs
Directions
- Grind together the cloves, ginger, cumin seeds and green chillies into a paste.
- Mix the paste and the rest of the ingredients except the chicken in a bowl.
- Add the chicken legs and marinate for at least 4 hours or overnight in the refrigerator.
- Bake for 20 minutes at 220 C in a baking dish with the marinade paste and then grilled the chicken legs on the grill for another twenty minutes till the chicken turned brown. While grilling, you can keep basting the chicken with marinade every 5 minutes.
- Serve with onions and lemon wedges.
Whisk
1/3 cup of oil(I used less),
2 tablespoons of lemon juice,
1 tsp garlic paste,
1 & 1/2 tsp of powdered fennel seeds,
salt,
1 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add 6 boneless skinless chicken breasts and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
Blend
1 cup of basil leaves,
2-3 cloves of garlic,
1 tsp lemon zest,
1/8 cup lemon juice,
salt,
1 teaspoon pepper in a blender until smooth. Gradually blend in 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired. I added honey and some red chili powder to this dressing
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.
