Arvinda'S Tandoori Chicken

• 3 pounds chicken pieces (8-10 thighs, legs or breasts)
• oil for basting
• 1/2 cup plain thick yogurt
• 2 tablespoons Arvinda's Tandoori Masala
• 1 teaspoon lemon or lime juice
• 1 teaspoon salt
• 1/8 teaspoon red food coloring (optional)
• 1/4 cup cilantro, finely chopped, to garnish

1. In a large bowl combine yogurt, Arvinda's Tandoori Masala, lemon or lime juice, salt and red food coloring. Add chicken pieces and coat evenly. Cover bowl, refrigerate and marinate for at least 2 hours or overnight for best results.
2. Grill chicken on the barbeque until chicken has lost its pinkness. Baste with oil as needed. Garnish with cilantro. Serve with a flatbread and salad, or on a bed of rice.
3. Baking option: Place marinated chicken on a foil-lined baking sheet and bake in the center of a pre-heated oven at 375F, turning over to achieve even baking. Bake about 20 minutes or until chicken loses its pinkness and is slightly golden brown in color.

chicken, oil, thick yogurt, masala, lemon, salt, red food coloring, cilantro

Taken from food52.com/recipes/20446-arvinda-s-tandoori-chicken (may not work)