Ingredients
Marinade Ingredients
- 100 g (1/2 cup) Greek yoghurt
- 1 tbsp ghee (or neutral oil)
- 1 tbsp minced ginger
- 1 tbsp garlic paste (or 3 minced cloves of garlic)
- 1 tbsp garam masala
- 1 tsp Kashmiri chilli powder
- 1 tsp paprika
- 1 tsp ground coriander (cilantro powder)
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- Juice of a lemon
Chicken
- 4 chicken legs (thigh and drumstick attached, skin on for best results)
For Serving
- Fresh coriander (cilantro)
- Lemon slices
- Sliced red onion
Instructions
- Prepare the marinade: In a large bowl, thoroughly combine the Greek yoghurt, ghee (or neutral oil), minced ginger, garlic paste, garam masala, Kashmiri chilli powder, paprika, ground coriander, turmeric, salt, black pepper, ground cinnamon, and lemon juice to create a smooth marinade.
- Score the chicken: Using a sharp knife, make several fairly deep slices on the chicken legs to allow the marinade to penetrate and flavor the meat deeply.
- Marinate the chicken: Add the chicken legs into the marinade bowl and massage the marinade evenly into the chicken pieces ensuring the marinade seeps into the cuts. Cover and refrigerate for at least 6 hours or up to 24 hours for maximum flavor.
- Cooking on the BBQ: Preheat your BBQ to high heat. Brush the grill with oil to prevent sticking. Place the marinated chicken directly over the coals (direct heat) and cook for about 25 minutes, turning a couple of times to ensure even cooking. Cook until internal temperature reaches 80–85°C (175–185°F). Remove chicken and rest for 5 minutes.
- Cooking under the grill (broiler): Preheat the grill or broiler to high heat (around 240°C / 460°F). Line a baking tray with foil and place a wire rack on top to allow air circulation and charring. Arrange the marinated chicken on the rack and cook on the middle shelf for 25 minutes, turning once halfway through cooking. Ensure internal temperature reaches 80–85°C (175–185°F). Remove and rest for 5 minutes.
- Cooking in the Air Fryer: Preheat the air fryer to 200°C (400°F). Lightly spray the air fryer basket with oil. Place chicken legs in a single layer in the basket (cook in batches if necessary). Air fry for 20 minutes, flipping the chicken halfway through. Check the internal temperature to ensure 80–85°C (175–185°F). Remove and let rest for 5 minutes before serving.
- Serving: After resting, sprinkle the chicken with fresh coriander leaves, and serve with lemon slices and sliced red onion for a fresh, vibrant accompaniment.
Notes
- Chicken legs should include both thigh and drumstick with skin on for the best flavor and moisture retention.
- Marinating for longer (up to 24 hours) will intensify the flavors and tenderize the meat more effectively.
- Internal temperature is key for safety and juiciness; use a meat thermometer to ensure proper cooking.
- Cooking times may vary depending on equipment and chicken size, so monitor accordingly.
- If using a grill pan or outdoor oven without a wire rack, turning the chicken more often will help prevent burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
