1. Remove all skin and fat particles from chicken pieces and discard. 2. Using a sharp knife, make several incisions about 1/4" deep in each chicken piece. 3. In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well. 4. Add chicken pieces to mixture and turn to coat on all sides. 5. Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator. 6. Spray barbecue grill with a no-stick vegetable spray. 7. Preheat barbecue to medium-hight heat. 8. Place chicken pieces directly on grill. 9. Barbecue on medium-high heat for 20 to 25 minutes, turning once. 10. While barbecuing, baste chicken with any left over sauce. 11. To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing. 12. Serve hot or cold. 13. Saffron strands may be purchased at most super markets. 14. I do not use saffron powder. 15. If desired, leave the skin on the chicken pieces. 16. You may also make this recipe using all chicken breasts, (boneless or bone-in). ---------------------------------------------------------------------------
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