Ingredients
- 4 whole chicken legs
For the Marinade
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
For Basting
- 2 tablespoons melted butter or ghee
Instructions
- Make deep slashes in each chicken leg using a knife.
- In a bowl, mix yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, paprika, salt, and pepper.
- Coat chicken legs with marinade, cover, and refrigerate for 2 hours or overnight.
- Preheat grill to medium-high heat (350-400°F or 175-200°C).
- Grill chicken on direct heat, 4-5 minutes per side for grill marks.
- Move chicken to indirect heat, baste with melted butter, cover, and grill for 20-25 minutes until the internal temperature reaches 165°F (74°C).
- Rest chicken briefly, and serve hot with your favorite sides.
