Ingredients
4
4 servings
- •2 pounds chicken, cut into pieces
- •1 medium lemon, juiced
- •1 teaspoon salt
- •1.25 cups plain yogurt
- •0.5 medium onion, finely chopped
- •1 clove garlic, minced
- •2 teaspoons garam masala
- •1 teaspoon grated fresh ginger root
- •1 teaspoon cayenne pepper
- •1 teaspoon red food coloring
- •1 teaspoon yellow food coloring
- •2 teaspoons finely chopped cilantro
- •1 medium lemon, cut into wedges
Instructions
- Gather all ingredients.
- Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.
- Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring.
- Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).
- When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Garnish with cilantro and lemon wedges.
Nutritional Facts
Per 4 servings
- Calories: 356
- Carbohydrate: 14g
- Fat: 19g
- Fiber: 3g
- Protein: 36g
- Sugar: 6g
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