Diwali begins this weekend, with a five-day celebration known as the Festival of Lights celebrated by millions of Hindus, Sikhs and Jains across the world. This Diwali, celebrate at home with this Flavors of Belize recipe!
2 ½ pounds chicken, legs and thighs
1 teaspoons salt
3 tablespoons fresh lemon juice
15 ounces plain yogurt
½ cup onion, quartered
1 clove garlic, peeled
¾ inch cube of fresh ginger, peeled, quartered
1 teaspoon each of ground cumin and ground turmeric
3 teaspoons garam masala
1 teaspoon creole pepper sauce
1 tablespoon sweet paprika
Cut deep slits on each side of chicken legs and on the meaty side of thighs. Arrange chicken pieces on a large platter. Sprinkle ½ teaspoon salt and pour 1 ½ tablespoons lemon juice over chicken. Lightly rub the salt and lemon juice into the slits. Repeat on the other side with the remaining salt and lemon juice. Combine yogurt, onion, garlic, ginger, garam masala and remaining spices in a blender or food processer and blend into a smooth paste. Strain into a large bowl and add food coloring if desired. Add chicken to yogurt mixture and coat. Cover and refrigerate for 6 hours or overnight. Remove chicken pieces from marinade and shake off excess. Cook on grill turning every 3 minutes until brown. Continue grilling for 20 to 30 minutes or until fully cooked.
Serves 4 to 6.