Tandoori Chicken
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Ingredients
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2 pounds chicken, cut into pieces
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1 medium lemon, juiced
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1 teaspoon salt
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1 ¼ cups plain yogurt
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½ medium onion, finely chopped
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1 clove garlic, minced
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2 teaspoons garam masala
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1 teaspoon grated fresh ginger root
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1 teaspoon cayenne pepper
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1 teaspoon red food coloring (Optional)
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1 teaspoon yellow food coloring (Optional)
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2 teaspoons finely chopped cilantro
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1 medium lemon, cut into wedges
- 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).
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When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.
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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).
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Garnish with cilantro and lemon wedges.