- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 4 black cardamom pods
- 1/2 teaspoon black peppercorns
- 1 teaspoon fenugreek / mustard seeds
- 1/2 cinnamon stick
- 5 pounds legs/drumsticks/thighs/whatever
- salt
- 2 tablesppons Kashmiri chili powder
- NOTE: We used 1 1/2 tablespoon smoked paprika + 1/2 tablespoon cayenne
- 1 lemon's juice
- 1/2 cup full-fat Greek yogurt
- 2-3 tablespoons ginger-garlic paste, prepacked or freshly peeled & grated
- NOTE We used 1 1/2 tablespoons of each, from a tube
- 12 - 16 drops red food coloring (optional)
- Toast everything on medium-high heat until fragrant and just smoking
- Grind into a powder
- Score chicken with several deep cuts each
- Put chicken into a large glass/stainless steel bowl
- Give a good coating of salt, followed by the masala (probably won't need all of it), followed by the ginger/garlic paste
- Add lemon juice, yogurt, and optional food coloring
- Mix well until everything is coated in an even paste.
- Cover or put in a zip-top bag, and let marinate in the fridge for up to 24 hours
- Move oven racks to top-most and middle position, set oven to broil
- Put all the chicken on a rack on a sheet pan
- Broil for 5 minutes, rotate pan, broil an additional 5 minutes
- Take pan out, flip pieces, repeat step 3
- Check temp - you want at least 170 F.
- If you need more temp, set the oven to 350-400 and move pan to middle rack. Check every 10 minutes or so.
- Full chimney, light, lay into your grill
- Spread a heavy layer of fresh charcoal, lay grate over, open bottom vents all the way, let heat for 5 minutes.
- Clean & grease grill grate, put on chicken and cover with lid vents half-open
- After 5 minutes flip chicken, cover, leave alone for 30 - 40 minutes
- Again, you want 170 F
Based on Adam Ragusea's recipe.