Tandoori Chicken

• 4 chicken quarters, 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 teaspoon ground cardamom
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon dried mint or 1 teaspoon chopped of fresh mint
• red food coloring (optional)
• ghee or butter, for basting

1. Prick the chicken all over with a fork and using a sharp knife make 1/2 inch deep diagonal slashes an inch apart on each chicken quarter.
2. place in a large dish and rub lemon juice all over + into cuts.
3. cover and marinate for 1 hour.
4. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat well.
5. Cover and marinate for at least 4 -5 hours at room temperature, or refrigerate overnight, turning several times.
6. Bring the CHicken to room temperature before broiling or grilling.
7. To Broil: Preheat oven to 450u0b0F
8. Place chicken pieces in a large roasting pan, preferably on a wire rack.
9. Discard the leftover marinade.
10. Brush chicken pieces with ghee or butter.
11. Set the pan in the middle rack of the oven. broil for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
12. To Grill : Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning.
13. Turn and grill the other side for 8 minutes.
14. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side.
15. Transfer chicken to platter.
16. Decorate with sliced onion and tomato.
17. Serve with Naan and raita.

chicken quarters, lemon juice, plain yogurt, garlic, ginger paste, ground roasted cumin seeds, ground cardamom, garam masala, chili powder, salt, mint, red food coloring, ghee

Taken from www.food.com/recipe/tandoori-chicken-190772 (may not work)