Yogurt Marinated Chicken

For the Chicken:
1/2 onion, chopped
3 garlic cloves
5 Tbsp. lemon juice
3 Tbsp. fresh ginger, peeled and chopped
1 c. Greek yogurt
1 tsp. garam masala
8 skinless chicken drumsticks, (I don't like chicken on the bone so I used 4 chicken breasts cut in half)
olive oil
2 tsp. salt
1/4 tsp. pepper

For the salad:
2 tsp. olive oil
1 cucumber, peeled, halved lengthwise, seeded, sliced crosswise
1/4 c. cilantro
2 Tbsp. lemon juice
salt and pepper

For the chicken:
Mix in a blender onion, garlic, and ginger until smooth. Place mixture in large bowl and mix in yogurt, garam masala, salt and pepper.
Add chicken, toss to coat and let marinade for 8 hours or up to 24 hours.
Heat grill to medium. Remove chicken from marinade, wiping off excess. Oil grates. Grill chicken until cooked though.

For the salad:
In a small bowl combine cucumber, onion, cilantro, olive oil and lemon juice. Season with salt and pepper. Serve with chicken.

Makes 4 servings. Total time 25 minutes + marinating time.

Verdict:
Sarah came over last night for dinner so she ended up being one of the guinea pigs. I changed a couple of things about this recipe to suit me. I used boneless skinless chicken breasts cut in half. I also didn't use the grill because ours is still in Vegas. (sigh) So instead I lined a baking sheet with foil sprayed the foil with Pam cooking spray and broiled it in the oven. Cutting the chicken in half allowed the chicken to cook quickly. I waited until one side started to brown and then I flipped the chicken allowing the other side to brown too. The chicken has a very Indian flavor. It was yummy. I think it turned out quite nicely. Sarah said it was delicious and was definitely going to be making it herself. The cucumber salad was also a good pairing. Yum. I will be making this again...soon.