Tandoori Chicken

Recipe: (Serves 4)

4 chicken quarters
175 ml/6 fl oz/ 0.75 cup natural (plain) low-fat yogurt
1 teaspoon garam masala
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1.5 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon lemon juice
1 teaspoon salt
Few drops red food coloring
2 tablespoons corn oil

Garnish:

Mixed salad leaves
Lime wedges
1 tomato, quartered

Method:
1. Skin, rinse and pat dry the chicken quarters. Make 2 slits into the flesh of each piece, place in a dish and set aside.
2. Mix together the yogurt, garam masala, ginger, garlic, chili powder, turmeric, ground coriander, lemon juice, salt, red coloring and oil, and beat so that all the ingredients are well mixed together.
3. Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hours.
4. Preheat the oven to 240oC/475oF/Gas 9. Transfer the chicken pieces to an ovenproof dish.
5. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked right through and browned on top.
6. Remove from the oven, transfer onto a serving dish and garnish with the salad leaves, lime and tomato. Serve.