2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. 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. Garnish with cilantro and lemon wedges.
3 ½ lbs. bone-in chicken
2 Tb. Garam Masala
1 lemon, zested and juice of half
2 Tb. chopped cilantro
2 cloves garlic, minced
1 Tb. freshly grated ginger
½ tsp. cayenne pepper
1 tsp. cumin
2 tsp. salt
½ tsp. black pepper
¼ cup oil
Preheat the grill to medium heat. Place the chicken in a large baking dish.
In a separate bowl, combine all the remaining ingredients and mix well.
Rub the mixture over the chicken, coating completely.
Grill the chicken for approximately 30-40 minutes, turning once. At 30 minutes, probe one piece with a knife.
If the juices run clean, remove from heat. *You could use boneless, skinless chicken breasts. Grill over medium heat for approximately 12 minutes.
1 pound chicken breast, cubed
1/2 cup nonfat Greek Yogurt
1 tablespoon half and half
1 teaspoon Garam Masala (Indian spice blend)
1 teaspoon grated fresh ginger
1/2 teaspoon crushed garlic
2 tablespoons extra virgin olive oil
1/4 teaspoon lemon zest
dash of freshly ground black pepper
(DO NOT add salt)
Combine all ingredients in a bowl and mix together, combine with the chickebn, place in a ziplock bag. Let marinate overnight.
Soak wooden skewers for 30 minutes and place chicken on skewers.
Brush grill with olive oil.
Grill skewers on medium heat for about 5 minutes on each side with cover down.
Serve dusted with more garam masala! I would actually recommend making another batch of the marinate as a dipping sauce or to top it with, it was quite delicious!
four (6 ounce) chicken breasts – boneless, skinless
1 cup plain low fat yogurt
4 garlic cloves – grated
juice of one lemon (about ¼ cup)
2 tablespoons fresh ginger – minced
1 tablespoon garam masala
1 tablespoon turmeric
1 teaspoon salt
½ teaspoon cayenne
Place chicken breasts in a large resealable plastic bag or glass dish.
In a small bowl, whisk together marinade: yogurt through cayenne. Pour over the chicken and marinate in the refrigerator for 30 minutes or overnight.
Pre-heat the grill to high and spray with non-stick cooking or grilling spray.
Grill chicken breasts 6-8 minutes per side, turning once, or until chicken reaches internal temperature of 165 degrees F.