CookingWorld

Ingredients:

4 quarters chicken, skinned
2 tablespoons lemon juice
1\3 cup plain yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon ground roasted cumin seeds
1\2 level teaspoon ground cardamom
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
1\2 level teaspoon tandoori coloring
. For basting ghee or butter



Directions:


Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish.
Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour.
Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.
To Roast in the Oven:
Preheat oven to 450?F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter.
Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
To Grill Outdoors:
Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita.