Tandoori Chicken

Name: Tandoori Chicken
Ingredients: 1 medium-sized chicken, about 1 1/2 kg; 1 cup of yogurt; 3 cloves of garlic, minced; 1 1/2 teaspoons of fresh ginger, grated; 1/4 cup of lemon juice; 2 tablespoons of cumin; 1 tablespoon of coriander; to taste; 4 tablespoons of melted butter or ghee; 1 finely chopped onion; lime wedges for serving; colorant (optional)

1
1 medium-sized chicken, about 1 1/2 kg
2
1 cup of yogurt
3
3 cloves of garlic, minced
4
1 1/2 teaspoons of fresh ginger, grated
5
1/4 cup of lemon juice
6
2 tablespoons of cumin
7
1 tablespoon of coriander
8
to taste
9
4 tablespoons of melted butter or ghee
10
1 finely chopped onion
11
lime wedges for serving
12
colorant (optional)

Ingredients

1
1 medium-sized chicken, about 1 1/2 kg
2
1 cup of yogurt
3
3 cloves of garlic, minced
4
1 1/2 teaspoons of fresh ginger, grated
5
1/4 cup of lemon juice
6
2 tablespoons of cumin
7
1 tablespoon of coriander
8
to taste
9
4 tablespoons of melted butter or ghee
10
1 finely chopped onion
11
lime wedges for serving
12
colorant (optional)

Directions

1
Mix together the yogurt, garlic, ginger, lemon juice, cumin, coriander, and colorant
2
Marinate the chicken in this mixture for at least 24 hours (48 hours is even better) in the refrigerator
3
Place the chicken in a greased baking dish and bake in a moderate oven, basting with butter or ghee from time to time
4
Serve garnished with thin slices of onion and lime wedges
5
To get a nice red color, give it a few coats of the marinade and add more colorant if needed
6
Pair with Nan bread.