Tandoori Barbecued Chicken

Serves 6

• 1.25kg (3 lb) chicken pieces, bone in
• 3 tablespoons fresh lemon juice
• 1 tablespoon salt
• 450g (16 oz) natural yoghurt, divided
• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• handful chopped fresh coriander
• 1 dessertspoon paprika
• 1/2 teaspoon ground turmeric
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 6 cloves garlic, minced

1. Score the chicken parts to help absorb more flavor. Mix together the lemon juice and salt; rub into the chicken meat. Place chicken into a shallow dish.
2. Place 1/2 of the yogurt and the cumin, ground coriander, fresh coriander, paprika, turmeric, salt, pepper and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
3. Preheat barbecue for medium heat.
4. Remove chicken from the marinade; discard any remaining marinade. Barbecue the chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.