|Chicken pieces||4 Large|
|Lemon juice/Lime juice||3 Tablespoon|
|Garlic||6 Clove (30 gm)|
|Plain yoghurt||1⁄4 Pint (150 Milliliter)|
|Mustard oil||2 Tablespoon|
|Hot paprika/Sweet paprika||1 1⁄2 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Orange food color/Red food color||1 Teaspoon (Leveled)|
Skin the chicken pieces and gash them all over with short but deep slashes.
Rub over with the citrus juice and 1 teaspoon salt and leave for half an hour or so.
Squeeze or finely chop the garlic into the yoghurt.
Stir in the oil, spices and colouring.
Coat the chicken pieces evenly, cover and leave in a cool place (not the refrigerator if possible) for 24 hours, turning from time to time.
Heat the oven to 220oC/425°F/Gas Mark 7.
Stand a grilling rack in a roasting-tin.
One by one, remove the chicken pieces from the marinade and let the excess drip back.
Lay the pieces on the rack.
Bake for about 30 minutes depending on how big (and how cold) they are.
To give the slightly charred finish of real tandoori cooking, place beneath a grill for a few minutes.
Serve with a salad and wedges of lemon to squeeze over.