Recipe information
Yield
8 Servings
Ingredients
2
cups plain whole-milk yogurt
2
tablespoons fresh lemon juice
2
tablespoons minced peeled fresh ginger
4
garlic cloves, minced
1
teaspoon salt
1
teaspoon ground coriander
1
teaspoon ground tumeric
1
/2 teaspoon saffron threads, crumbled
1
/2 teaspoon ground cumin
1
/2 teaspoon ground black pepper
1
/2 teaspoon cayenne pepper
8
skinless leg-thigh chicken pieces
3
tablespoons butter, melted
1
small red onion, thinly sliced crosswise, separated into rings
1
/4 cup fresh cilantro
Need to make a substitution?
Preparation
Step 1
Blend 1 cup yogurt and next 10 ingredients in processor until smooth. Transfer to large bowl. Mix in remaining 1 cup yogurt. Add chicken and turn to coat. Cover and refrigerate overnight.
Step 2
Prepare barbecue (medium-high heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally basting with butter last 2 minutes, about 12 minutes per side. Transfer chicken to platter. Top with onion and cilantro and serve.