Cooking Instructions:

• In a large mixing bowl, combine the plain Greek yogurt, vegetable oil, lemon juice, and all the spices: garam masala, ground cumin, chili powder, smoked paprika, ground coriander, ground ginger, garlic powder, salt, ground turmeric, onion powder, and cayenne pepper. If you choose to use red food coloring, add it to the mixture. Whisk everything together until it forms a smooth paste.
• Take your skinless leg quarters and make a few shallow cuts in the meat. This helps the marinade penetrate deeper. Add the chicken to the bowl with the marinade, ensuring each piece is thoroughly coated. If you have time, cover the bowl with plastic wrap or transfer the chicken to a zip-top bag for a more effective marination. Refrigerate for at least 1 hour, but for best results, let it marinate overnight.
• If you’re using a grill, preheat it to medium-high heat. For oven cooking, preheat your oven to 425°F (220°C). If you have a grill pan, you can also use that on the stovetop.
• Once your grill or oven is ready, remove the chicken from the marinade, letting any excess drip off. Place the chicken directly on the grill or on a baking sheet lined with parchment paper if using the oven. Grill the chicken for about 25-30 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C). If baking, cook for approximately 35-40 minutes, or until the chicken is cooked through and has a nice golden color.
• Once the chicken is cooked, remove it from the heat and let it rest for a few minutes. This helps retain its juices. Drizzle with a bit of lemon juice and sprinkle with finely chopped cilantro before serving.