Tandoori chicken is a chicken dish that originated in India. The chicken is marinated in a yogurt seasoned with either prepared tandoori masala. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill."

Ingredients

1 spring chicken, cut into 2 large pieces Combine together:

1 1/2 tbsp lime juice

Salt to taste

1 cup whipped yoghurt(curd)

2 tsp garlic paste

2 tsp ginger paste

2 tsp green chilli paste

2 tsp coriander powder

2 tsp tomato sauce

2 tsp red chilli powder

1 1/2 tsp cumin powder

2 1/2 tsp tandoori masala powder(See "Pickles and Spice Mixes" section)

Oil/ghee(clarified butter) for brushing the bird

Method

Make slanting gashes on the chicken on all sides. Marinate the chicken in the combined masala for about 4 hours. Prepare a baking dish and brush the bottom of the dish with a little oil. Carefully place the chicken pieces in the center of the dish and brush with some ghee on top. Pour any remaning marinade into the dish and bake in a moderate oven at 375 deg F till the chicken is done and becomes golden brown at the top. You might have to turn the chicken over a couple of times to get a uniform browning effect. Serve garnished with coriander leaves and lemon wedges.