Tandoori Chicken

Ingredients

• 2.5 lbs chicken
• 1 t salt
• 1 juicy lemon
• 15 fl oz yoghurt
• 1/2 medium-sized onion
• 1 clove garlic
• 0.75 cube of fresh ginger, quartered
• 1/2 fresh, hot green chilli
• 2 t garam masala
• 3 T yellow food coloring
• 0.5 T red food coloring

Instructions

Spread chicken pieces out on a platter. Sprinkle half the salt and squeeze half the juice from the lemon on the chicken. Lightly rub the salt and lemon juice into the slits. Turn the Chicken pieces over and do the same on the other side with the remaining salt and lemon juice. Set aside for 20 minutes.

Combine yoghurt, onion, garlic, ginger, green chilli and garam masala in a blender. Blend until you have a smooth paste. Empty the paste into a strainer set over a large bowl. Push the paste through.

Brush the chicken pieces on both sides with the food coloring and then put them into the bowl with the marinade. Mix well, making sure that the marinade goes into the slits in the chicken. Cover and refrigerate for 6-24 hours (the longer the better).

Cook in oven at broil or the hottest available temperature.

The marinade can be frozen and reused once.