Tandoori Chicken

• 1 RawSpiceBar's Tandoori Spice
• 1 1/2 cups plain yoghurt (full fat is best)
• 2 tablespoon oil (any)
• 1/2 onion (brown, yellow, white)
• 1 1/2 tablespoon lemon juice
• 2 teaspoons ginger, grated
• 5 cloves garlic, minced
• 3 teaspoons garam masala spice mix (Direction 1)
• 1 teaspoon turmeric powder
• 2 teaspoons cumin
• 2 1/2 tablespoons coriander powder
• 2 teaspoon cayenne pepper
• 2 teaspoon paprika (preferably smoked)
• 3/4 salt
• 1 Black pepper
• 1 Few drops red food colouring (optional) (Direction 2)

1. 1. Place all the Marinade ingredients in a food processor and whizz until smooth. (Note 3) Pour into a ziplock bag with the chicken and marinate for at least 3 hours, preferably overnight. 2. Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray. 3. Remove chicken from the Marinade (reserve Marinade) and place on the rack. Bake for 20 minutes, then slather on Marinade (very generously), turn the chicken and slather Marinade on the other side. 4. Bake for a further 10 minutes. 5. Remove chicken from the oven, slather on Marinade, turn the chicken and slather on more Marinade and SPRAY WITH OIL. Bake for a final 10 to 15 minutes, or until the chicken is cooked. 6. Let the chicken rest for 5 minutes before serving with Mint Yoghurt. Optional: Garnish with cilantro/coriander leaves and serve with lemon wedges. 7. Combine ingredients in a bowl and mix.

plain yoghurt, oil, onion, lemon juice, ginger, garlic, garam masala, turmeric powder, cumin, coriander powder, cayenne pepper, paprika, salt, black pepper, colouring

Taken from www.epicurious.com/recipes/member/views/tandoori-chicken-577ca77458145bd155a1275a (may not work)