• ¾ cup plain yogurt (any %-age will work)¾ CUP PLAIN YOGURT (ANY %-AGE WILL WORK)
• 2 tablespoons of Garam Masala2 TABLESPOONS OF GARAM MASALA
• ½ tablespoon of dried ginger½ TABLESPOON OF DRIED GINGER
• ½ tablespoon of chili powder (cayenne powder)½ TABLESPOON OF CHILI POWDER (CAYENNE POWDER)
• 1 tablespoon of kosher salt1 TABLESPOON OF KOSHER SALT
• 1½ tablespoons of dried fenugreek leaves1½ TABLESPOONS OF DRIED FENUGREEK LEAVES
• ½ teaspoon of grated nutmeg½ TEASPOON OF GRATED NUTMEG
• 1 tablespoon of fresh ginger1 TABLESPOON OF FRESH GINGER
• 1 tablespoon of fresh garlic1 TABLESPOON OF FRESH GARLIC
• 1 lime; juice and zest1 LIME; JUICE AND ZEST
• 1 tablespoon of paprika (for traditional colour)1 TABLESPOON OF PAPRIKA (FOR TRADITIONAL COLOUR)
• 2 tablespoons cilantro, chopped

INSTRUCTIONS

• Best to marinate the chicken and make the yogurt sauce 24 hours before grilling to maximize flavour.
• Combine all the yogurt sauce ingredients in a bowl. Cover and leave in fridge until ready to serve.
• Cut 2-3 deep slashes through the chicken meat to the bone, allowing the marinade to penetrate the meat.
• In a bowl combine all the marinade ingredients except the cilantro which is reserved for garnish. Thoroughly mix and add chicken, making sure to fully cover all the meat with the marinade.
• Place in fridge for 24 hours for best results but a couple hours will do if necessary.
• Prepare the grill (charcoal preferable) for direct and indirect cooking over medium heat (325° to 375°F).
• Start grilling chicken over direct heat for 2-3 minutes per side then move to the indirect side of the grill to finish cooking. Using a thermometer, check for ideal temperature of 165°F. Once the temperature has been reached remove the chicken and rest under loose foil for 5 minutes before garnishing and serving with Mint-Chili Yogurt sauce.