Ingredients
- 2 small chickens (750 g/1lb 10 oz each) or 1 kg (2 lb 4 oz) chicken drumsticks
- 2 tablespoons malt vinegar or lemon juice
- 1 1/2 teaspoons chilli powder
- 1 1/2 teaspoons ground sweet paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon crushed garlic
- 80 g (2 3/4 oz) plain yoghurt
- 3 tablespoons ghee, melted, or oil
Method
1. Pat the chickens dry with paper towels. Combine the vinegar, chilli, paprika, coriander, cumin, garam masala, ginger, garlic, salt and yoghurt in a large non-metallic bowl.
2. Using scissors, remove the backbones from the chickens. Turn the chickens over and flatten. Make several slashes in the skin. Place the chickens on a tray and coat well with the marinade, working it well into the flesh. Cover and refrigerate for 4 hours.
3. Place the chickens on a cold, lightly oiled grill. Brush with the melted ghee. Cook the chickens under a moderately hot grill for 20 minutes, or until cooked through, turning halfway through cooking and brushing occasionally with any remaining marinade. Serve the chickens with breads such as naan or chapatis, and lemon wedges.
