Ingredients
Chicken legs
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4 chicken leg quarters (about 2 pounds total weigh), skin removed
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2 tablespoons lemon juice
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½ cup plain yogurt
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3 tablespoons vegetable oil, plus more for oiling barbecue grid
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1 tablespoon finely grated ginger
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2 garlic cloves, minced
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1 teaspoon kosher salt
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1 teaspoon sweet paprika
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1 teaspoon dry mustard
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½ teaspoon freshly ground black pepper
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½ teaspoon ground cumin
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½ teaspoon ground coriander
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½ teaspoon ground turmeric
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½ teaspoon ground nutmeg
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¼ teaspoon ground cardamom
Raita
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½ cup yogurt
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2 tablespoons finely chopped cilantro
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1 tablespoon lemon juice
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2 green onions, finely sliced
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⅓ cup grated English cucumber, squeezed dry
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¼ teaspoon ground cumin
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Salt and pepper
Directions
Chicken legs
- Using a sharp knife, make several incisions in each piece of chicken, cutting right to the bone, then toss with lemon juice and let rest five minutes.
- Meanwhile, prepare marinade by mixing together remaining ingredients.
- Coat chicken with marinade and refrigerate for half an hour.
- Preheat barbecue to medium-high and oil grid well.
- Grill chicken until no pink remains, about 15 minutes per side, turning once or twice. Serve chicken with raita (recipe follows).
Raita
- In a small bowl, stir together yogurt, cilantro, lemon juice, onion, cucumber and cumin, season to taste with salt and pepper and refrigerate until ready to use.
