Add yogurt, garlic & ginger paste, olive oil, ground cumin, ground red pepper, paprika, ground turmeric, salt, garam masala, red color and lemon juice to the chicken pieces and mix well by thoroughly coating all the chicken pieces. Marinate in a refrigerator for 2 hours, or overnight for better results.
Heat the counter top grill to medium high. Place chicken pieces on the grill cover the grill and cook chicken pieces for 3-4 minutes , until cooked (internal temperature of chicken should be at least 165-180°F).
Discard the remaining marinade
Preheat broiler to high (500 degrees F).
Coat pan with cooking spray and place chicken pieces on the pan. Place in the oven.
Broil in lower grill of the oven for 5-7 minutes, turn and cook for another 5-7 minutes.
Check for doneness (internal temperature 160 degrees F).
Garnish tandoori chicken with sliced onions, cucumbers, jalapenos and a squeeze of lemon juice.
Chef's Tip: To further decrease sodium content, use 1/4 tsp salt instead of 1/2 tsp
Serving Size: 1 Serving (175g), Servings: 4, Amount Per Serving: Calories 190, Fat Calories 60, Total Fat 7g (11% DV), Sat. Fat 1.5g (6% DV), Trans Fat 0g, Cholesterol 85mg (28% DV), Sodium 350mg (15% DV), Total Carbohydrates 4g (1% DV), Fiber <1g (4% DV), Sugars 2g, Protein 27g, Vitamin A (8% DV), Vitamin C (15% DV), Calcium (2% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.