- 8–10 cloves garlic, minced
- 1 small onion, quarteredl
- 4" fresh ginger, peeled
-
- 4 serrano chilis, stemmed and seeded
- 1 cup plain yoghurt
- juice of 1 large lemon
- 2 Tbsp. garam masala
- 0.5 tsp. cayenne pepper
- 1 tsp. salt
- 8 chicken thighs, bone in, skinned
- 1 Tbsp. oil
Finely mince the onion, garlic, ginger, and chilis together (in a miniature food processor is easy), and stir the mixture into the yoghurt along with the lemon juice, garam masala, cayenne, and salt.
Pierce the chicken thighs deeply in several places to allow the marinade to penetrate, then immerse the chicken in the yoghurt marinade, rubbing the mixture into the slits.
Cover the bowl and refrigerate for at least 4 hours, if not 24.
Either:
Prepare a medium charcoal fire. When the coals are ready, rub the chicken with oil and grill, turning occasionally, for about 20 minutes, or until done.
Or:
Preheat your oven to 400°F. Place the chicken in a shallow baking dish, cover it with foil, and bake for 30 minutes. Remove the foil, turn the chicken, and bake another 30 minutes, basting frequently with marinade.