6 to 8 pieces of chicken – use a whole chicken for a nice variety of cuts, I like the thighs myself
- 1½ cups yogurt
- 20 whole peppercorns
- 5 cardamom pods
- 8 whole cloves
- 1½ teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoons chilli powder
- 1 teaspoon chilli flakes
- ½ teaspoon caraway seeds
- 1 tablespoon ground coffee
- 2 teaspoons salt
- 2 tablespoons fresh cilantro
- 6 garlic cloves
- 1 inch cube of Ginger
- Zest from one lemon
Over medium heat to toast the peppercorns, cardamom pods, cloves, cumin, and fennel just until he can start to smell the spices in the air.
Once those are done toasting transfer them to a pestle and mortar or spice grinder along with the chilli flakes, and caraway seeds. Grind until coarse.
Then measures the yogurt into medium-size bowl along with the coffee, salt, chopped fresh cilantro, grated ginger, grated garlic, chilli powder, lemon zest, and the spices that you just ground up. Mix until combined.
Put all your chicken pieces into a large freezer bag, pour the yogurt mixture over, feel the bag and squish the chicken around to be sure to fully coat with the yogurt mixture. Place in fridge for a minimum of six hours.
When the chicken is done marinating take out of the fridge and heat up your barbecue to 375°. Grill the chicken for 8 to 10 min. per side, then take off the grill and let chicken rest for 5 to 7 min. before serving.
Garnish with fresh cilantro and thinly sliced lemon, and serve with turmeric and mustard seed grilled cauliflower and brown rice.
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