Ingredients

• 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 , Optional
• 1 teaspoon yellow food coloring , Optional
• 2 teaspoons finely chopped cilantro
• 1 medium lemon , cut into wedges

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring.
4. 4 Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).
5. 5 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.
6. 6 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).
7. 7 Garnish with cilantro and lemon wedges.

Nutrition per serving