Makes 8 pieces (can be doubled)
FOR THE CHICKEN
8 skinless chicken thighs, legs, or both Slice of unsalted butter
A little paprika or Kashmiri chilli powder 1 tsp chaat masala
1 tsp ground fenugreek
FOR THE MARINADE
2½ tbsp lemon juice, plus lemon wedges, to serve 1 rounded tsp salt
½ cup full-fat plain yoghurt
4 large garlic cloves
1 long green chilli, deseeded (optional)
1 tbsp roughly chopped ginger
1 ½-2 tsp Kashmiri chilli powder or paprika (for colour) 1 rounded tsp ground cumin
1 rounded tsp garam masala (fresh if possible)
2 tbsp vegetable oil
FOR THE MINTED YOGHURT CHUTNEY
1½ tsp mint leaves, chopped
¾ packed cup coriander leaves and stalks, chopped ½-1 long green chilli
2 tsp sugar
1 tsp lemon juice, or to taste
2/3 cup plain yoghurt
½ tsp roast and ground cumin seeds
Slash each piece of chicken 3 times down to the bone at the thickest parts of the flesh. Place in a bowl and marinate in about half the lemon juice and half the salt for 30 minutes if possible. Blend together all the ingredients for the marinade (except the lemon wedges) until smooth (add the extra lemon and salt if you didn’t marinate it as above). Add to the chicken and leave to marinate for as long as possible – preferably overnight, covered in the fridge – but for at least 3 to 4 hours.
To make the minted yoghurt chutney, blend all ingredients together until smooth, then taste and adjust the seasoning.
Remove the chicken from the fridge 30 minutes or so before cooking. Preheat the barbecue to a medium-high heat, or preheat your oven grill to a fan-assisted high setting and line a baking sheet with foil.
Place the chicken on the barbecue and cook, turning often and moving around to prevent burning and hot spots, until charred and cooked through, 20 to 22 minutes. Or place the chicken on the prepared baking sheet under the grill, and grill until charred on both sides and cooked through; it should take the same amount of time. If it is cooked but not very brown, move closer to the grill bars for a few minutes at the end of cooking time.
Melt the butter and mix with paprika or chilli powder, if you like, then use to baste the chicken. Sprinkle over the chaat masala and ground fenugreek, and serve with lemon wedges and minted yogurt chutney.