2 chicken leg quarters – 2 lbs in total
- 1/2 Tbl red, hot chile powder
- 1/4 Tsp cumin seed
- 1/4 Tsp coriander seed
- 5 whole black peppercorns
- 1/4 Tsp ground turmeric
- 1/8 Tsp ground nutmeg
- 1/4 Tsp garlic powder
- 1 small cinnamon stick
- malt vinegar
- 6 Tbl plain yogurt or sour cream salt.
Break the cinnamon stick into quarters.
Finely process the cumin, coriander and black peppercorns in a coffee grinder. Add the chile powder, turmeric and garlic powder. Pulse to combine.
With a sharp knife, cut shallow slits into the quarters. Rub the malt vinegar over the surface of the chicken. Sprinkle the contents of the coffee grinder over all sides of the chicken. Place the quarters into a gallon zip lock bag. Add the yogurt, cinnamon – and salt to taste. Massage the bag to combine. Marinate this mass in the refrigerator over-night.
Locate a grill – any grill – charcoal, gas or electric. Pre-heat the grill. Grill the quarters over moderate heat until finished – 40-45 minutes. Serve with naan flat-bread and caramelized onions.