2 pounds chicken legs -- thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds -- roasted, ground
2 teaspoons garlic -- minced
2 teaspoons ginger -- fresh, grated
2 tablespoon lemon juice or white wine vinegar
1/2 teaspoon black pepper -- ground
vegetable oil
1 dash red food coloring for traditional color
Instructions:
Remove the skin and make 2-3 deep cuts in each chicken piece. Roast
the coriander seeds in a hot cast iron skillet. After cooling, grind
to powder. Mix all dry ingredients with the lemon juice or vinegar
and make a paste. Put this paste onto chicken pieces and leave them
for at least 4-5 hours to marinate. Better if left in refrigerator
over night. Rub each piece of chicken with a few drops of vegetable
oil. Grill the chicken using indirect heat over hot coals. Grilled
over lemon wood coals with some green lemon wood chips thrown onto
the coals makes this chicken even better.
