2 tablespoon of finely chopped cilantro (optional)
Salt to taste
½ tsp black pepper
6 cloves garlic
1 inch piece of ginger
Serve with
Lemon wedges
Onion - cut into rings
Instructions
Remove skin from chicken pieces, and cut slits into them lengthwise.
Place chicken in a large bowl while you make the marinade.
In a food processor, blend all the ingredients, except the food coloring else it might stain your food processor. .
Pour the blended ingredients in the bowl consisting the tandoori chicken pieces.
Add the coloring,
Rub the marinade onto the chicken pieces.
Marinate for at least 4 hours, or ideally overnight in the refrigerator.
Preheat oven at 180 degrees Celsius or an outdoor grill. Lightly oil the baking pan/grill.
Cook chicken for about 40-50 minutes.
Garnish with onions and lemon wedges.
Before eating, squeeze the lemon over the chicken pieces.
Notes
This is a perfect recipe for Ramadan as you can make this ahead of time. You can always place the tandoori chicken pieces in several zip-lock bags and freeze them for future use.