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 turmeric

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 chopped fresh cilantro

Description

This Recipe Adapts Traditional Indian Tandoori Cooking For A Barbecue. The Chicken Needs To Marinate Overnight, So Start This One Day Ahead.

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