INGREDIENTS

* 2 pounds chicken, cut into pieces
* 1 teaspoon salt
* 1 lemon, juiced
* 1 1/4 cups plain yogurt
* 1/2 onion, finely chopped
* 1 clove garlic, minced
* 1 teaspoon grated fresh ginger root
* 2 teaspoons garam masala
* 1 teaspoon cayenne pepper
* 1 teaspoon yellow food coloring
* 1 teaspoon red food coloring
* 2 teaspoons finely chopped cilantro
* 1 lemon, cut into wedges

DIRECTIONS

1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

INGREDIENTS

* 1 Cornish hen
* 1/2 teaspoon chili powder
* pinch of salt (optional)
* pinch of freshly ground black pepper (optional)
* 1 tablespoon fresh lime juice
* 1/3 cup fat-free plain yogurt
* 1 clove garlic, chopped
* 1/3 (1 inch) piece fresh ginger, coarsely chopped
* 1/3 small onion, coarsely chopped
* 1/3 teaspoon cumin seeds
* 1/8 teaspoon ground turmeric
* lime, cut into wedges (optional)
* fresh cilantro or parsley sprigs (optional)

DIRECTIONS

1. Thaw the hen if frozen. Rinse, remove the giblets and neck, and pat dry. Make several slits in the skin, then split the hen in half along the breastbone. Mix together 1/3 teaspoon of the chili powder, salt, pepper, and lime juice. Rub the mixture all over the poultry and set aside for about 15 minutes.
2. In a blender, puree the yogurt, garlic, ginger, onion, cumin, turmeric, and the remaining chili powder. Place the poultry pieces in a bowl and add the yogurt mixture. Mix well to coat all the pieces. Cover and refrigerate for at least 8 hours, turning occasionally.
3. Preheat the oven to 400 degrees F. Place the hen, skin side up, on a rack in a roasting pan. Spoon the yogurt mixture over it from time to time until thoroughly cooked, 45 to 60 minutes or until the hen is very tender. Test for doneness by pricking the skin of the thigh; the juice should run clear. Serve hot.
4. Remove the skin before eating, and garnish with lime and cilantro or parsley, if using.

INGREDIENTS

* 1 cup honey mustard dressing
* 1 1/2 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 (8 ounce) container mango yogurt
* 2 tablespoons garam masala
* 2 teaspoons lemon juice
* 4 (4 ounce) skinless, boneless chicken breast halves
* 1/2 red onion, thinly sliced
* 1/2 cup raisins
* 1/2 cup blanched slivered almonds
* 3/4 cup drained canned pineapple tidbits
* 8 cups mixed salad greens
* 4 sprigs fresh mint
* 4 wedges lime

DIRECTIONS

1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
2. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
5. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.