Pakistani Chicken Tikka

Ingredients:

2 pounds chicken legs, thighs or breasts

1 teaspoon salt

1 teaspoon red chili powder

1 teaspoon coriander seeds, roasted, ground

2 teaspoons garlic, minced

2 teaspoons ginger, fresh, grated

4 tablespoons plain yogurt (full fat)

2 tablespoons lemon juice or white wine vinegar

1/2 teaspoon black pepper, ground

Vegetable oil

Cooking Instructions:

Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

Grill method: Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.

Oven method: Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350 F) for 30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.

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