2 lbs chicken legs, thighs & drumsticks attached
1 tbsp lemon juice
1 tsp yellow and red food coloring
1 tbsp chili powder
2 tsp coriander (finely chopped)
1 tbsp cumin seeds powder
1 1/4 cup plain yogurt
1 tbsp fresh ginger grated
1 tsp garlic paste
1/4 cup ghee or vegetable oil
Salt to taste

Tandoori Chicken

1. Remove the skin from chicken pieces and cut them lengthwise
2. Mix lemon juice, food coloring, salt, chili powder, cumin powder, and coriander in a bowl and brush the chicken pieces evenly to coat
3. Mix yogurt, ginger and garlic in a separate bowl and apply to the chicken pieces.
4. Marinate the pieces in refrigerator turning pieces occasionally for 4-6 hours and let them at room temperature one hour before cooking.
5. Preheat the oven to 500 degrees F and place the chicken in single layer in a greased shallow baking pan.
6. Brush chicken with 2 tbsp of ghee and bake them for 12 minutes.
7. Turn pieces over, brush with remaining 2 tbsp of ghee and continue baking until chicken is cooked through and tender about 15 minutes.
8. Serve hot with fresh coriander on it.