Ingredients
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8 bone in chicken thighs
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1 onion, roughly chopped
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6 garlic cloves, roughly chopped
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1-inch piece of ginger, roughly chopped
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1/2 cup (120 ml) Greek yogurt
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3/4 cup (160 ml) ghee, divided
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3 tablespoons (45 ml) tomato paste
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3 tablespoons (45 ml) lemon juice
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1 tablespoon (15 ml) ground coriander
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2 teaspoons (10 ml) cumin
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2 teaspoons (10 ml) turmeric
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1 teaspoon (5 ml) cinnamon
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1 teaspoon (5 ml) salt
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1/2 teaspoon (2.5 ml) peppercorns
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1/4 cup (60 ml) cilantro leaves, roughly chopped with stems
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Oil, for the grill
Directions
- In a blender bowl add onion, garlic, ginger, Greek yogurt, 1/4 cup ghee, tomato paste, lemon juice, ground coriander, cumin, turmeric, cinnamon, salt, and peppercorns, then puree.
- Add the chicken thighs to a casserole dish and pour the mixture from the blender bowl over top.
- Coat the chicken thighs in the mixture.
- Cover the dish with plastic wrap and refrigerate overnight.
- Heat the barbeque to medium-high or 375 F (190 C).
- Oil the grill.
- Pat chicken thighs with paper towels to dry.
- Add the chicken thighs to the grill, skin side down then brush with ghee.
- Grill 40 minutes, or an internal temperature of 165 F (74C) occasionally flipping chicken and basting with ghee.
- Remove to a plate and scatter with chopped cilantro and remainder of ghee.
