Tandoori Chicken

Ingredients
2 pounds of chicken, cut into medium pieces
1 lemon, juiced
1½ teaspoon salt
1 cup plain Greek yogurt
2 teaspoon garam masala
1 small onion, finely chopped
1 teaspoon (Kashmiri) chili pepper powder
2 cloves of garlic, minced
1 teaspoon grated fresh ginger root
1 teaspoon red food coloring (beet juice)
2 teaspoons finely chopped cilantro
 
Directions:

1. Cut slits into chicken pieces lengthwise. Place chicken in a shallow baking pan.  Rub both sides of the chicken with salt and lemon juice. Set aside while you prep your paste.
2. In a medium bowl, combine yogurt, garam masala, onion, chili pepper powder, garlic, and ginger. Mix all the ingredients until smooth. Stir in beet juice.
3. Spread yogurt mixture over the chicken and cover. Refrigerate and allow to marinate for 8 to 24 hours.
4. Lightly oil the grill grate of the outdoor grill then preheat the grill on medium heat.
5. Cook chicken on grill until it is no longer pink, and juice runs clear. (Internal chicken temperature should be: 165 degrees for dark meat, 160 degrees for white.)
6. Remove cooked chicken from the grill and garnish with cilantro and lemon wedges.

 
Tips: 
You can blend your onion, garlic, ginger with the beet juice and about 2 teaspoons of lemon juice to make a paste before adding it to your yogurt, garam masala and chili powder. 
**Other cooking options:
Air fryer -  370 degrees for about 25 -35 minutes (based on the size of your meat)
Oven - bake in the oven at 425 degrees for about an hour or until chicken is done. Turning and basting halfway through the cooking process.