Chicken

Tandoori Chicken:

Ingredients:

• 6 to 7 tsp yogurt


• 2 whole chicken legs


• 3 tsp ginger garlic paste


• 3 tsp red chilli powder


• 2 tsp shah jeera powder


• 1 tsp cumin powder


• 1 tsp black pepper powder


• few drops of red food colour


• 5 tsp lemon juice


• salt to taste


• oil

For garnish:

• 1 medium onion cut into rings


• 1/2 cup mint leaves chopped


• sliced lemon

Procedure:

First of all prick the chicken all over with a fork. Then, using a sharp knife cut slashes in the flesh of chicken to allow the marinade to penetrate in it.

Mix the chicken with all the ingredients except oil in a glass bowl and keep it in the refrigerator to marinate for 5 to 6 hours.

Preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve hot with onions, mint leaves and a slice of lemon.