NB * The traditional orange colour in Tandoori chicken comes from food colouring. Use is optional. To use, mix colours together. The amount of Red colouring may be varied depending on its depth.

Skin chicken and cut each leg into two pieces and each breast into 4. Cut two long slits on each side of each part of the legs. The slits should never start at an edge and should be deep enough to reach the bone. Cut similar slits in the meaty side of each breast piece. Spread the chicken pieces out on one or two large platters. sprinkle half the salt and squeeze the juice from three quarters of the lemon over them. Lightly rub the salt and lemon juice into the slits. Turn the chicken over and do the same on the other side with the remaining salt and lemon juice. Set aside for 20 minutes.

Combine yoghurt, onion, garlic, peeled and quartered ginger, green chili and garam masala in a blender or liquidiser. Blend until a smooth paste is obtained. Empty the paste into a sieve set over a large bowl. Push the paste through. (If using tandoori powder, mix it in too).

Brush the chicken pieces on both sides with the food colouring and then put them with any accumulated juices and any remaining food colouring into the bowl with the yoghurt marinade. Mix well, making sure that the marinade goes into the slits in the chicken. Cover and refrigerate for 6-24 hours, the longer the better.

Preheat oven to its maximum temperature.

Take the chicken pieces out of the marinade, shaking off as much of the marinade as possible. Arrange them in a single layer in a large shallow baking tray. Bake for 20-25 minutes or until just done (You might like to test the chicken with a fork just to be sure). Serve hot with lime wedges.

NB, the left over marinade may be frozen and re-used _once_.

Recipe Madhur Jaffrey Indian Cookery Mmed IMH c/o Le MarYol BBS 2:324/151.4