Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
8 bone in chicken thighs
1 onion, roughly chopped
6 garlic cloves, roughly chopped
1-inch piece of ginger, roughly chopped
½ cup (120 ml) Greek yogurt
¾ cup (160 ml) ghee, divided
3 tablespoons (45 ml) tomato paste
3 tablespoons (45 ml) lemon juice
1 tablespoon (15 ml) ground coriander
2 teaspoons (10 ml) cumin
2 teaspoons (10 ml) turmeric
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) salt
½ teaspoon (2.5 ml) peppercorns
¼ cup (60 ml) cilantro leaves, roughly chopped with stems
Oil, for the grill
Method:
In a blender bowl add onion, garlic, ginger, Greek yogurt, ¼ cup ghee, tomato paste, lemon juice, ground coriander, cumin, turmeric, cinnamon, salt, and peppercorns, puree.
Add the chicken thighs to a casserole dish and pour the mixture from the blender bowl over top.
Coat the chicken thighs in the mixture.
Cover the dish with plastic wrap and refrigerate overnight.
Heat the barbeque to medium-high or 375 F (190 C).
Oil the grill.
Pat chicken thighs with paper towels to dry.
Add the chicken thighs to the grill, skin side down.
Brush with ghee.
Grill 40 minutes, or an internal temperature of 165 F (74C) occasionally flipping chicken and basting with ghee.
Remove to a plate and scatter with chopped cilantro and remainder of ghee.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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