Score the chicken parts to help absorb more flavour. Mix together the lemon juice and salt; rub into the chicken meat and place pieces into a shallow dish.
Place half of the yoghurt 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 yoghurt. Pour over the chicken pieces, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
Preheat barbecue for medium heat.
Remove chicken from the marinade; discard any remaining marinade. Barbecue the chicken for 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.
Absolutely delicious! We didn't use the meat tenderiser and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a plastic freezer bag with about 2 kilos of organic drumsticks and squeezed the air out, marinated for 6 hours, then barbecued it over a charcoal fire. A really nice recipe! - 29 Sep 2008
Maybe i should have brushed off some of the marinade but it tasted too much like cumin. I was expecting to taste some of the other spices in the marinade, but alls I could taste was cumin. The chicken was moist, but not what I was expecting. I will not make this again. - 29 Sep 2008
I made this for my family, and it was a hit. We eat a lot of chicken, and get tired of the same old things. Be sure to marinate as long as you can. I used bone in breasts, tonight i'll try it again with skinless boneless breasts...delicious. - 29 Sep 2008