• 1 chicken, cut into serving pieces, skinned and trimmed of all visible fat
  • 175 gram plain yogurt
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon minced garlic
  • 1 Tablespoon peeled and grated ginger
  • 1 Tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fresh-ground black pepper
  • 2 teaspoons salt, or to taste
  • Vegetable oil, for brushing
  • Few fresh coriander sprigs
  • Slices of cucumber, red onion, tomato and lemon, for garnish

Method:

Using a sharp knife, cut slashes in the flesh of the chicken to allow the marinade to penetrate. Place the  chicken in a large, shallow dish.

In another bowl, combine the yoghurt, lemon juice, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves and black pepper. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight.longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 220 C. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife and chicken is browned.

Serve with sprigs of coriander and slices of cucumber, red onion, tomato and lemon.