Chicken Tandoori - Indian Recipe

Ingredients:

• 6 chicken thighs
• 1/4 cups (60 ml/2 fl oz) lemon juice
• 1/2 small onions, chopped
• 4 garlic cloves
• 1 tbsp grated fresh ginger
• 3 tsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp lemon juice, extra
• 1 tsp salt
• 1/4 tsp paprika
• pinch chilli powder
• 1 cup ( 250 g/6 oz) yoghurt
• red food colouring

Cooking Method:

1. Remove the skin from the chicken pieces and brush the flesh with lemon juice; cover and marinate in the refrigerator for 30 minutes.
2. 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, chilli powder and yoghurt, and mix together until smooth. Add enough drops of food colouring to make mixture a deep red colour.
3. Place the chicken pieces in 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 for the best result.
4. Preheat the oven to moderate 180 C (350 F). 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 rice.