|chicken thighs and drumsticks — skinless
|double cream plain yoghurt
|coriander — ground
|cumin — ground
|Yellow Food Colouring
|fresh coriander — finely chopped
Using a sharp knife, make incisions in the chicken pieces right to the bone. For thighs and drumsticks, a few incisions will suffice, but because the meat of the breast is much thicker, the incisions will have to crisscross to ensure the marinade penetrates evenly. Mix the rest of the ingredients in a bowl to make a marinade. Add the chicken pieces and rub with the marinade, coating them well. Cover the bowl with cling film and leave the chicken to marinate in the fridge for a few hours. You can either grill the chicken in the oven or on the braai. Either way, it will be delicious. Garnish with fresh coriander and serve with cucumber and spring onion ribbons, raita and naan.