Tandoori Chicken

• for the marinade
• 1 medium onion, finely chopped
• 1 12 cups plain yogurt
• 4 tablespoons lemon juice
• 4 garlic cloves, minced
• 2 teaspoons ginger, minced
• 4 teaspoons turmeric
• 2 teaspoons garam masala
• 2 teaspoons kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon coriander
• 3 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 3 bell peppers, cut into 1 inch pieces
• 1 large red onion, into 1 inch piece
• wooden skewer, soaked in water for 30 minutes before use

1. In a large bowl, mix together all of the marinade ingredients.
2. Toss in the cubed chicken and transfer to a large ziploc bag.
3. Seal bag, removing as much air as possible, and place in the refrigerator and marinate overnight to 24 hours.
4. While the grill is warming, thread bell peppers, onions and chicken pieces onto skewers, alternating between the three ingredients.
5. Lightly oil cooking grate.
6. Grill skewers about 2-3 minutes per side, until cooked through.
7. Let skewers cool for about 5 minutes before serving.

marinade, onion, yogurt, lemon juice, garlic, ginger, turmeric, garam masala, kosher salt, cayenne pepper, coriander, chicken breasts, bell peppers, red onion, wooden skewer

Taken from www.food.com/recipe/tandoori-chicken-409575 (may not work)