-
1
In a medium saucepan, heat the olive oil over medium-high heat.
-
2
Combine the coriander, cumin, ginger, cayenne, paprika and garam masala in a small bowl.
-
3
Once the oil is hot, add the spice mixture and stir to incorporate.
-
4
Cook for 1-2 minutes over medium-high heat until fragrant.
-
5
Turn the heat off and allow to cool.
-
6
In a large mixing bowl, add the cooled spice and oil mixture to the yogurt.
-
7
Add the lemon juice, salt and garlic and stir to combine.
-
8
Using a sharp knife, slice 2-3 deep slits (almost to the bone) into each piece of chicken.
-
9
Add all the chicken into the large mixing bowl with the yogurt sauce and stir to coat well.
-
10
Cover the bowl with plastic wrap and place in the refrigerator for 1-2 hours (if possible).
-
11
Preheat your outdoor grill to medium-high heat.
-
12
Once chicken is ready and grill is heated, place the chicken on the medium-high heat and cook for 5 minutes with the lid/cover closed.
-
13
You want to cook the chicken so the outside is charred and there are clear black grill lines on the flesh from the heat.
-
14
After the heat-facing side of the chicken is charred well, flip over each piece and cook for an additional 5 minutes on high heat.
-
15
Then reduce the heat to low, close the lid and cook for an additional 8-15 minutes (depending on the size of your chicken) or until the internal temperature of the chicken reaches 165 F. If you dont have a grill, you can also char the chicken using the broiler in your oven.
-
16
Follow the same steps as above (the high-heat steps) in the broiler and then transfer to the oven at 375 F until it reaches 165 F.
-
17
Once the chicken is done, remove from heat and let it sit for 3-5 minutes before serving.
-
18
Serve alongside some steamed white rice and a lemon wedge, if desired.
