Serves 6

INGREDIENTS

• 4 long fat green chillies
• 2 short hot green chillies
• 8 garlic cloves, peeled
• Sunflower oil
• Juice of two large lemons
• 2 tsps ground tumeric
• 1.6kg, jointed for sauteing, skin removed
• 1 tsp cumin seeds
• 2 onions, chopped
• 2 tsp crushed coriander seeds
• 2 tsp freshly cracked black pepper
• 12 fresh curry leaves
• 1 cup coriander leaves, chopped
• 1/2 cucumber, chopped
• 100gm plain yoghurt
• Salt
• Freshly ground black pepper

METHOD

1. Puree the chillies and garlic in a food processor, adding a little oil if necessary. Place the puree in a bowl with the lemon juice and turmeric. Add the joined chicken and mix well. Leave to marinate in the fridge for a minimum of two hours.
2. Remove the chicken from the fridge and allow it to come to room temperature.
3. Preheat you barbeque hotplate to medium or place a flat griddle pan over the barbeque coals. Pour a little oil onto the hotplate and start to cook the chicken, turning it so that the meat in evenly coloured. Allow the barbeque to burn down to a medium-low heat.
4. Pour a little more oil onto the hotplate and add the cumin seeds, onions, crushed coriander seeds and black pepper. Fry until the onions start to colour and the aromas of the spces begin to develop. Add the remaining marinade and curry leaves. Continue to cook, turning the chicken until cooked through – this could take 25 minutes in all.
5. When the chicken is cooked, add the coriander leaves.
6. Combine the cusumber with the yoghurt and season with salt and peooer. Either drizzle the yoghurt mixture over the chicken, or serve is separately.