serves
4
prep
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 8 bone-in chicken thighs
- 1 onion, roughly chopped
- 6 garlic cloves, roughly chopped
- 2 cm piece ginger, roughly chopped
- ½ cup Greek yogurt
- ¾ cup ghee, divided
- 2 tbsp + 1 tsp (45 ml) tomato paste
- 2 tbsp + 1 tsp (45 ml) lemon juice
- 3 tsp (15 ml) ground coriander
- 2 tsp (10 ml) cumin
- 2 tsp (10 ml) turmeric
- 1 tsp (5 ml) cinnamon
- 1 tsp (5 ml) salt
- ½ tsp (2.5 ml) peppercorns
- ¼ cup (60 ml) coriander leaves, roughly chopped with stems
- Oil, for the grill
Marinating time: 8-24 hours
Instructions
1. In a blender bowl, add onion, garlic, ginger, Greek yogurt, ¼ cup ghee, tomato paste, lemon juice, ground coriander, cumin, turmeric, cinnamon, salt and peppercorns. Puree.
2. Add the chicken thighs to a casserole dish and pour the mixture from the blender bowl over top.
3. Coat the chicken thighs in the mixture. Cover the dish with plastic wrap and refrigerate overnight or up to 24 hours.
4. Heat the barbeque to medium-high or 375°F (190°C). Oil the grill.
5. Pat chicken thighs with paper towels to dry. Add the chicken thighs to the grill, skin side down. Brush with ghee. Grill for 40 minutes, or an internal temperature of 165°F (74°C), occasionally flipping chicken and basting with ghee.
6. Remove to a plate and scatter with chopped cilantro and remainder of ghee.
Note
• Cooking times and temperatures will vary depending on the size and type of your barbeque.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
