The chicken in the photo above was cooked on the George Foreman
and I did include the food colouring in the recipe.
The chicken in this photo was cooked on the barbecue
and I did not include the food colouring in the recipe.
2 pounds chicken, cut into large chunks
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
cayenne pepper to taste
1 teaspoon yellow food colouring (optional)
1 teaspoon red food colouring (optional)
Mix yogurt, onion, garlic, ginger, garam masala, and cayenne pepper in a bowl until smooth. Stir in food colourings (if using). Add chicken chunks, mix to coat chicken then cover and refrigerate for at least 6 hours or overnight.
Preheat the grill for about 10 minutes. When grill is hot, add chicken chunks and cook for about 6 minutes per side or until chicken is no longer pink inside. Serve with basmati rice and yogurt.
Original recipe: http://allrecipes.com/Reci
- Indian Tandoori Chicken -