Chicken Tandoori - Indian Recipe

Ingredients:

6 chicken thighs1/4 cups (60 ml/2 fl oz) lemon juice1/2 small onions, chopped4 garlic cloves1 tbsp grated fresh ginger3 tsp coriander seeds1 tbsp cumin seeds1 tbsp lemon juice, extra1 tsp salt1/4 tsp paprikapinch chilli powder1 cup ( 250 g/6 oz) yoghurtred food colouring
Remove the skin from the chicken pieces and brush the flesh with lemon juice; cover and marinate in the refrigerator for 30 minutes.Place the onion, garlic, ginger, coriander and cumin seeds, extra lemon juice and salt in a food processor and process until a smooth paste is formed. Combine the spice paste with the paprika, chilli powder and yoghurt, and mix together until smooth. Add enough drops of food colouring to make mixture a deep red colour.Place the chicken pieces in large shallow dish, and spread liberally with the spicy yoghurt mixture. Cover with plastic wrap and refrigerate. Marinate the chicken for at least 4 hours or overnight for the best result.Preheat the oven to moderate 180 C (350 F). Place the chicken pieces on a wire rack over a large baking dish. Bake for 45 minutes, or until the chicken pieces are tender and cooked through. Serve with rice.