Most commonly it is grilled on skewers due to the size of the chucks. However, I have slightly modified it using chicken breast tenders, you will get the same texture and flavor, but don't need to skewer it, unless desired.
This will serve 4-6
Full time: Prep and cook time 40 minutes, marinade time minimum 6 hours to overnight.
4 fresh limes, small or 2 large
2 lbs chicken breast tender
1 1/2 cups plain yogurt
1/4 cup lemon juice
3 tbsp garam masala (available in Indian market or make your own: http://eatingeclectic.blogspot.com/2011/11/make-it-garam-marsala.html )
1 tbsp dried coriander
1 tbsp ginger powder
1 tbsp garlic powder
1 tsp crush red pepper flakes
6 drops yellow food coloring
2 drops red food coloring
In a large mixing bowl blend yogart, lemon juice, and all spices together.
Blend in food coloring, it will be hard to see in photo but the mixture will take on a light pumpkin color.
Add in the chicken and squish around to fully coat the chicken. (I recommend gloves, the coloring can lightly stain your skin)
Cover with plastic wrap and place in refridgerator for 6 hours to overnight.
Once marinading time is over, you will actually see the color a little better. Get your grill preheated for a good 10 minutes before cooking.
Once grill is preheated, carefully using thongs remove chicken from marinade and place on grill.
Grill for 8-10 minutes.
Flip over chicken and grill 5-8 minutes or until internal temp reaches 180.
Turn off heat from grill, if using open flame, just be careful for this next part.
Remember those limes? Cut them in half and squeeze over the chicken.
Remove from grill and serve. If desired serve with some additional wedges of lime to help enhance the flavor!