1 tbsp coriander
1 tbsp cumin
1 tbsp turmeric
2 tbsp cayenne
3 Tbsp garam masala
3 Tbsp sweet (not hot) paprika
2 tbsp salt
0.5 cup Ghee (if not liquid - microwave for a few seconds. Enough to make it liquid, but not enough to make it hot)
3 cup plain yogurt (can sub buttermilk)
1/3 cup lemon juice
0.25 cup minced garlic
1/3 cup minced fresh ginger
12 skinned chicken legs, bone-in
3 pounds boneless skinless chicken thighs
Whisk yogurt and spices, add lemon juice, garlic, salt, ginger: , ghee.
Cut deep slashes (to the bone) in 3-4 places on the legs .
Coat the chicken in the marinade, cover and chill.
Heat only half of the burners on one side of the grill
Take the chicken out of the marinade and shake off the excess. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
Turn the chicken so it is brown (even a little bit charred) on all sides
Move chicken to the cool side of the grill. Cover and cook until chicken reaches 160 degrees. Let rest for 5 minutes, it will raise temp to 165 as it rests.