Garam Masala a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; garam masala is pungent, but not "hot" in the same way as a chili pepper. The flavor and intensity of this spice varies from region to region...family to family.
You can purchase a wonderful mix of this spice at any Indian grocery store. It is also available at regular grocery stores through too. For our chicken this particular day, we were out of our normal supply so I picked up some at Whole Foods.
All you need for the recipe is some cut up chicken (I usually use legs or thighs, 1 pack/around 8 pieces), plain yogurt, garam masala and a large Zip-lock bag.
Mix the spice into the yogurt and add put your chicken in the bag. Marinate in the refrigerator for at least 5 or 6 hours before grilling.
The longer you marinate the chicken, the more intense the flavor. We will often even leave it to marinate overnight.
When you are ready to grill the chicken, make sure your grill is hot. Take the chicken out of the bag and put it directly on the grill. Do not rinse the marinade off of it. Do not put it on top of foil.
Grill as you normally would chicken. When you take it off the grill let it rest a few minutes and then enjoy!
Another Buddy Fergurson approved recipe!
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