2poundsskinless, bone-in chickenI used thighs, wings and drumsticks
1 1/4cupsplain yogurt
1teaspoongrated fresh ginger root
1teaspoonyellow food coloring
1teaspoonred food coloring
2teaspoonsfinely chopped cilantro
1lemoncut into wedges
2cupsbasmati rice14 oz.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Add chicken and coat well with the mixture. Cover and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill to medium high heat and lightly oil grate. Cook chicken on grill until no longer pink and juices run clear, about 15 minutes, flipping every 5 minutes.
If using an oven, preheat to 400 degrees and bake for 30 minutes.
Garnish with cilantro and lemon wedges.
Rinse rice in cold water until water runs clear. Drain well in a fine-mesh sieve. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.
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