Tandoori Murgh (Tandoori Chicken)

Ingredients

• Oven Temp: 450 F- 220 C
• Chicken (broiler) 1 kg, cut into 6-8 pieces
• Ginger paste 1 ½ tsp
• Garlic paste 1 ½ tsp
•   Tandoori Masala
• 2 tbsp  
• Salt according to the masala
• Hung Dahi (Yogurt) ½ cup
• Red color (optional) few drops
• 1 Lemon quartered           ]
• 1 Onion sliced into rings.   ] for garnish.

Preparation

• Skin and wash the chicken and wipe it dry--or your can cut it into desired sized pieces.

• Prick the chicken with a fork, all over, and mix in the rest of the ingredients, except the lemon and the onions, and leave thus for 4-6 hours, turning the chicken a few times, so that it is properly coated with the marinade.

• About 20-25 mins.before serving, place the chicken in a drip pan, and place it into the preheated even.

• Bake for 10 minutes, and then turn the bird and bake for a further 10 minutes. The chicken should be cooked through by now.

• When done, break into serving pieces and serve hot, garnished with lemon and onion rings.