Ingredients
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1 (2 inch) chunk fresh ginger
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2 cloves garlic
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1 cup plain yogurt
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1 tbsp garam masala
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2 tsp ground cumin
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2 tsp ground turmeric
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1 tsp ground coriander
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1/2 tsp salt
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2 lemons
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2 lbs boneless, skinless chicken breasts
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Metal or soaked bamboo skewers
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1/2 small red onion, thinly sliced
Steps
1
Peel and finely grate the fresh ginger and garlic into a shallow dish. Add the yogurt, garam masala, cumin, turmeric, coriander, and salt. From 1 lemon, squeeze 2 tbsp juice into mixture. Stir to combine.
2
Cut the chicken into ¾-inch chunks. Add chicken to yogurt mixture, turning to coat. Cover with plastic, and refrigerate 2–4 hours, stirring once halfway through.
3
Set grill to medium. Thread chicken onto skewers and wipe off excess marinade. Grill 12–15 min., until cooked through, turning occasionally. To serve, transfer to a serving platter. Scatter the onion on top. Cut up remaining lemon and squeeze juice over chicken.
Tips
Serve with naan or basmati rice.
