Light Tandoori Chicken

• 4 chicken quarters
• 34 cup plain nonfat yogurt
• 1 teaspoon garam masala
• 1 teaspoon ginger (pulp)
• 1 teaspoon garlic (pulp)
• 1 12 teaspoons chili powder
• 14 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 tablespoon lemon juice
• 1 teaspoon salt
• red food coloring
• 2 tablespoons corn oil

1. Rinse, skin, and pat dry the chicken.
2. Make 2 slits in the flesh of each piece and set aside.
3. Mix together the yogurt, garam marsala, ginger, garlic, chilli powder, turmeric, coriander, lemon juice, salt, a few drops of red food coloring, and oil; beat so that all ingredients are well mixed.
4. Cover the chicken with the mixture and allow to marinate for 3 hours.
5. Preheat the oven to 475 F and transfer the chicken to an ovenproof dish.
6. Bake the chicken for 25 minutes until the chicken is cooked right through and browned on the top.
7. Remove from the oven, place on a serving dish, and garnish with salad leaves, lime wedges, and a quartered tomato.

chicken quarters, nonfat yogurt, garam masala, ginger, garlic, chili powder, turmeric, ground coriander, lemon juice, salt, red food coloring, corn oil

Taken from www.food.com/recipe/light-tandoori-chicken-97899 (may not work)