> 1 (2 inch) chunk fresh ginger
> 2 cloves garlic
> 1 cup plain yogurt
> 1 tbsp garam masala
> 2 tsp ground cumin
> 2 tsp ground turmeric
> 1 tsp ground coriander
> 1/2 tsp salt
> 2 lemons
> 2 lbs boneless, skinless chicken breasts
> Metal or soaked bamboo skewers
> 1/2 small red onion, thinly sliced
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.
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.
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.
Serve with naan or basmati rice.