Chicken Tikka

• 3 lbs skinless chicken drumsticks
• 2/3 cup plain fat-free yogurt
• 1 tablespoon grated gingerroot
• 1 tablespoon chili powder
• 1 tablespoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice
• 5 drops red food coloring
• 2 tablespoons tomato paste
• 2 tablespoons oil

1. Wash chicken and remove skin from drummies (pulling it off with a paper towel makes it easier, also if you do this when they are slightly frozen it helps).
2. Whisk together yogurt, ginger, chili powder, ground coriander, salt, pepper, lemon juice, food coloring (optional), tomato paste, and oil.
3. Add chicken to marinade and chill overnight.
4. The next day, preheat oven to 375u0b0F.
5. Place chicken legs on a foil lined baking sheet (do not add any extra marinade that falls away) and bake at 375u0b0F for 40-60 minutes or until chicken is cooked through and the juices run clear.
6. Finish cooking chicken on a grill or under the broiler for 5-8 minutes (gives a light char).

chicken drumsticks, yogurt, gingerroot, chili powder, ground coriander, salt, black pepper, lemon juice, drops red food coloring, tomato paste, oil

Taken from www.food.com/recipe/chicken-tikka-303703 (may not work)