1 KG Chicken thighs / Drumsticks or Leg quarters2 Tablespoons Yogurt2 Tablespoons Tomato Puree2 Teaspoons Mustard2 Tablespoons Oregano2 Tablespoons Kashmiri Chili Powder2 Tablespoons Smoked Paprika1 Teaspoons Turmeric1 Teaspoons Cumin Powder1 Teaspoons Salt or to taste1 Juice of a Whole Lemon1 Tablespoons Apple Cider Vinegar1.5 Teaspoons Garlic Powder4 Tablespoons Olive Oil
Wash chicken pieces, and cut slits into them lengthwise.In a medium bowl, combine all the ingredients. Mix until a smooth marinade is formed. Spread marinade mixture over chicken coating all pieces well. Cover, and refrigerate for 6 to 24 hours (the longer the better). Preheat an outdoor grill for medium high heat, and lightly oil grate.Cook chicken on grill until no longer pink and juices run clear. This dish can also be baked in a hot oven (230 degrees C) for 25 to 30 minutes, turning the chicken over every 12 to 15 minutes. Cook until chicken is done.Garnish and serve with cilantro, cucumber, tomato, onion slices and lemon wedges.