Tandoori Chicken Recipe

Tandoori Chicken

Ingredients :

6 chicken thighs

1/2 small onion, chopped

5 cloves garlic

1 tablespoon fresh ginger, grated

3 teaspoons coriander seeds

1 tablespoon cumin seeds

1 teaspoon salt

1/4 teaspoon paprika

1 cup yogurt

1/4 cup lemon juice

1 tablespoon lemon juice, extra

Pinch of chili powder

Red food coloring

Method :

Remove the skin of the chicken pieces. Rub the chicken with lemon juice and cover to marinate for 30 minutes in the refrigerator. Use a food processor to blend the garlic, onion, coriander, ginger and cumin seeds, extra lemon juice and salt to a smooth paste. Mix the spice paste with the chili powder, yogurt and paprika. Mix together until smooth. Add a few drops of red 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 180^oC. 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.