Ingredients
- 2 cups plain whole-milk yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground tumeric
- 1/2 teaspoon saffron threads, crumbled
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 8 skinless leg-thigh chicken pieces
- 3 tablespoons butter, melted
- 1 small red onion, thinly sliced crosswise, separated into rings
- 1/4 cup fresh cilantro
Description
This Recipe Adapts Traditional Indian Tandoori Cooking For A Barbecue.
Bon Appetit Magazine
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