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Indian Spicy Chicken Legs

bbq, chicken - other, curry

2 tablespoons plain yogurt
2 tablespoons vegetable oil
2 cloves garlic; minced
1 tablespoon paprika
1 tablespoon garam masala or curry paste
1 tablespoon dried oregano
1 teaspoon grated lemon rind
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
4 skinless chicken legs; separated at joint

Serve on Indian basmati rice with a dollop of plain yogurt and crisp, wafer-thin flatbreads called pappadams. In bowl, whisk together yogurt, oil, garlic, paprika, garam masala, oregano, lemon rind, cumin, coriander and salt; add chicken, turning to coat. (Make-ahead. Cover and refrigerate for up to 24 hours.) Reserving any yogurt mixture, place chicken on greased grill over medium high heat; brush with yogurt mixture. Close lid and cook, turning once, for 25 minutes or until juices run clear when chicken is pierced. Substitution: Instead of chicken legs, you can use 4 boneless skinless chicken breasts or 1 pound tofu, cut into generous 1/4-inch thick slices, and cook them for 12 to 15 minutes.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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