Tandoori Chicken Recipe
Ingredients :
6 1/4 cup 1/2 4 cloves 1 tablespoon 3 teaspoons 1 tablespoon 1 tablespoon 1 teaspoon 1/4 teaspoon 1 cup	Chicken thighs Lemon juice Small onion, chopped Garlic Grated fresh ginger Coriander seeds Cumin seeds Lemon juice, extra Salt Paprika Yoghurt Pinch of chili powder Red food coloring
Method : Remove the skin from the chicken pieces and brush the flesh with lemon juice; cover and marinate in the refrigerator for 30 minutes. Place the onion, garlic, ginger, coriander and cumin seeds, extra lemon juice and salt in a food processor and process until a smooth paste is formed. Combine the spice paste with the paprika, chili powder and yoghurt, and mix together until smooth. Add enough drops drops of food coloring to make the mixture a deep red color. Place the chicken pieces in a large shallow dish, and spread liberally with the spicy yoghurt mixture. Cover with plastic wrap and refrigerate. Marinate the chicken for at least 4 hours or overnight. Preheat the oven to moderate 180oC. Place the chicken pieces on a wire rack over a large baking dish. Bake for 45 minutes, or until the chicken pieces are tender and cooked through. Serve with Naan bread or rice.