- 1 lb chicken legs, split into thighs and drums.
- 5 clove garlic, crushed.
- 1 cup plain yogurt.
- 2 tbsp tomato paste.
- 1 tbsp garam masala.
- 2 tsp salt.
- 1 tsp ground dried fenugreek leaves.
- ½ tbsp brown sugar.
- ½ tsp ground cardamom.
- ½ tsp ground cayenne peppercorns.
Directions:
1- Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well.
2- Set aside 1/4 cup of the marinade for basting.
3- Add the chicken thighs and drums and coat well.
4- Cover the bowl and let marinate in the fridge for 4 hours.
5- Preheat a grill to medium-high.
6- Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.