Tandoori Chicken - 2

Course : Curry
Serves: 1
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1 kilogram chicken either legs or breasts
1 teaspoon salt
1 medium lemon -- juice of
15 ounces natural yogurt
1 medium onion peeled and quartered
1 clove garlic peeled
1 piece ginger peeled
1 medium fresh hot green chile
2 teaspoons garam masala
3 tablespoons yellow food coloring mixed with
1 1/2 tablespoons red food coloring

Preparation / Directions:

Score the chicken pieces and rub with salt and Lemon juice. Place the Yogurt, onion, garlic, ginger, green chile and garam Masala in a bowl of a food processor and process until you have a smooth paste, remove from the processor bowl and pass through a fine sieve. Brush the chicken pieces with food coloring, add the remaining food color to the yogurt and mix. Pour marinade over the chicken pieces ensuring that chicken pieces are well covered cover and refrigerate for 6 - 24 hours. Preheat oven to its maximum temperature, Remove chicken pieces from the marinade shaking of as much of the marinade as possible, lay chicken pieces on a baking sheet and bake for 20 to 25 minutes.

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