10-12 chicken drumsticks and/or thighs
1 med. onion, grated
1 inch ginger, grated
4-5 cloves garlic, crushed
1 tsp. coriander seeds
1 tsp. cumin seeds
1 1/2 tsp. Trapani Sea Salt
Juice of 1 lemon
1 green jalapeno, chopped (optional)
1 cup plain yogurt (plus more for serving)
4 tbsp. Tandoori Rub
2 tbsp. Il Casolare Extra Virgin Olive Oil
A handful of fresh cilantro, chopped
A few Pure Spanish Saffron Threads
1. Skin the chicken and poke each piece with a fork several times. Rub salt and lemon and set aside for 10 minutes.
2. Dry roast the coriander and cumin seeds on a skillet or in oven until they turn few shades darker. Grind to a fine powder.
3. Mix together all the ingredients (except cilantro) in yogurt and marinade the chicken in it overnight or for 8-10 hours (keep refrigerated).
4. Place the marinaded chicken on a barbecue baking tray and bake at 375 degrees for 1 hour, basting with the marinade mixture frequently and turning sides after 1/2 hour. You can also cook the chicken on a outdoor grill. Sprinkle with chopped cilantro and serve with steamed Basmati Rice with Pure Spanish Saffron and some plain yogurt.
Photo courtesy of www.simply recipes.com