-
Cut chicken
into serving pieces.
-
Score
diagonally with a sharp knife by cutting through the skin and
flesh halfway to the bone.
-
Then combine
all the remaining ingredients and rub it all over the chicken and into
all the cuts.
-
Let it
marinate for 30-35 minutes.
-
Chicken can
be covered and marinated overnight in the refrigerator if preferred.
-
Preheat grill
and put the chicken on the rack with the skin downwards.
-
Position the
rack to the furthest pout from the heat and grill for 10-15 minutes.
-
Turn the
chicken over and grill for a further 10-15 minutes.
-
Serve hot
with rice or any of the Indian breads, together with a sambal or raita.