6 chicken breasts
1/2 cup plain yogurt
juice from two lemons
2 teaspoons ginger paste
2 teaspoons garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoon white vinegar
salt and red chili flakes
a pinch of red food coloring, if desired
melted butter
Mix the yogurt with the juice of one lemon. Add the other ingredients except the butter to make the marinade.
Make two deep diagonal gashes in each piece of chicken. Coat each gash with the marinade, then pour remaining marinade over the chicken. Refrigerate overnight (or at least 3-4 hours).
Grill chicken, basting once on each side with hot butter. Salt to taste and add red chili flakes. Squeeze the juice of the other lemon over the chicken and serve.