Spicy Grilled Chicken (with Basmati Rice and Chili Sauce)

I garnish it with  Basmati Rice and Chili Sauce .

(original by Madhur Jaffrey"100 Essential Curries")

Serves 4

Ingredients:

• 1 kg (2 1/4 lb) jointed chicken pieces
• 1 tbsp coarsely crushed black peppercorns
• 1 tbsp paprika (bright red, if possible)
• 1/2 tsp chili powder, or to taste
• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp oregano
• 1 garlic clove, peeled and crushed
• 1 1/4 tsp salt
• 3 tbsp vegetable oil
• 2 tbsp lemon juice
• 2 tbsp natural yogurt

Step One

Preheat the grill and arrange the grilling tray at least 13-15 cm(5-6 in) from the source of heat. If you can control your heat, set it at medium-high. Combine all the ingredients for the spice paste in a bowl and mix well. Rub the paste over the chicken as evenly as possible.

Step Two

Arrange the chicken pieces on the grilling tray in a single layer, with the fleshier parts up and the skin side down. Grill for 10-12 minutes or until browned. You may need to rearrange some of the pieces, so that they all brown evenly. Turn the pieces over and cook the second side in the same way.