Ingredients
| Amount | Ingredients |
| 4 | Chicken Drumsticks |
| 4 | Chicken Thighs |
| 1 | Diced onion |
| 2 tbsp | Crushed Ginger |
| 5 cloves | Crushed Garlic |
| 2/3 cup | Plain Curd |
| 1/4 cup | Lemon Juice |
| 1/2 tsp | Turmeric |
| 1 tsp | Chili Powder |
| 1 tsp | Cumin Powder |
| 1/4 tsp | Ground Cinnamon |
| 1/4 tsp | Ground Cloves |
| 2 tsp | Salt |
| 1 tbsp | Oil |
| 1/4 tsp | Garam Masala |
| 1/4 tsp | Coriander |
| 1/4 tsp | Corn Starch |
Preparation
- Remove skin from chicken parts. Make deep slashes in the meat with a sharp knife.
- Mix all of the ingredients together to form a marinade. Blend it thoroughly and then pour into a leak-proof plastic bag.
- Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into the slashes. Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally.
- To cook, lift the pieces from the mariande and wipe off the excess
- Grill/broil with a hot flame for about 5 minutes per side to seal in juices, then continue to cook over a lower flame until the meat is cooked through
- Garnish with side of lettuce, sliced onion rings and lemon.