Indian Tandoori Chicken

• 1 1/2 pounds chicken drumsticks skinless, bone in works best
• 1 tablespoon canola oil for brushing
• 3/4 cup plain yogurt
• 1 tablespoon lemon juice preferably freshly squeezed
• 2 teaspoons red chili powder or Cayenne powder, as per taste
• 1 teaspoon oil
• 1 1/2 teaspoons coriander powder
• 1 1/2 teaspoons garlic paste fresh
• 1 1/2 teaspoons ginger paste fresh
• 1/2 teaspoon turmeric powder
• 2 teaspoons fenugreek leaves kasuri methi, available at indian stores
• 1/2 teaspoon cumin powder ground
• 1/4 teaspoon ground cinnamon
• salt to taste
• 3 drops food color orange, optional

1. Wash the chicken pieces thoroughly & pat dry with a paper towel.
2. Make incisions with a sharp knife on thick parts of the chicken pieces deep enough to reach the bone.
3. Apply a mixture one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
4. For the marinade, tie up yogurt in a piece of muslin /cheese cloth and hang over a bowl for fifteen to twenty minutes.
5. Remove the thick yogurt into another bowl. Beat the yogurt for about 2 minutes to remove all lumps .Add the remaining ingredients of the marinade to the yogurt and mix well.
6. Rub this marinade over the chicken pieces.Put the chicken pieces and marinade in a bowl ,cover the bowl with a plastic wrap and marinate overnight or for at least 6-7 hours in a refrigerator.

chicken, canola oil, plain yogurt, lemon juice preferably, red chili powder, oil, coriander powder, garlic, ginger paste fresh, turmeric powder, fenugreek leaves kasuri methi, cumin powder ground, ground cinnamon, salt, color orange

Taken from www.yummly.com/recipe/Indian-Tandoori-Chicken-1663229 (may not work)