• Using a sharp knife, make 4-5 deep parallel cuts along the top of the leg quarters.
• Place Sukhi’s Tandoori Marinade and 1 cup Greek yogurt in a large bowl and mix well.
• Remove a spoonful of marinade, place in separate small bowl with all of the cilantro yogurt sauce ingredients, whisk, and refrigerate until ready to use.
• Add chicken to bowl, making sure to evenly coat every piece with marinade, including inside all the chicken cuts.
• Place chicken in fridge for 6-24 hours. 
• Remove chicken from fridge 30-60 minutes before grilling. Remove excess marinade and pre-heat grill to medium-high.
• Sear chicken for 5 minutes per side, drop heat to low, and cook for an additional 10-12 minutes per side, or until chicken reached an internal temp of 165 degrees.
• Remove chicken to rest. Turn grill back up to high, and sear tomatoes and lemons until grill marks appear and tomatoes start to soften.
• Add chicken, grilled tomatoes, and grilled lemons to a platter. Dust generously with chopped cilantro and top with large dollops of yogurt sauce. 

Pro Tip!

• Plate with your favorite grilled veggies or rice (we used grilled spring onions and zucchini).