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Tandoori Murghi

juice of 1 lg or 2 sm lemons
2 t sweet paprika
1 t yellow colouring
1 1/4 t red colouring
1 1/2 t meat tenderizer
salt

2t garam masala
1 C plain yogurt
1 small onion, chopped
2 cloves garlic, chopped
1" cube peeled ginger, chopped
1" X 3" green hot pepper, seeded, chopped or 1/4t - 1/2t cayenne
1 t ground cumin

2 1/2 to 3lbs chicken parts, skinned

Mix in small bowl lemon juice, paprika, food coloring, tenderizer
and salt.

Puree garam masala, yogurt, onion, garlic, ginger, pepper, and
cumin.

Slit the chicken pieces about every 1" and almost down to the bone
on the diagonal. Place the chicken pieces in a large non-metal
bowl, or use casserole dishes to lay it out in one layer. Pour
the colouring liquid over them, making sure to coat them well.
Set aside about 20 minutes.

Add the marinade, coat chicken well. Cover and refrigerate 6-24
hours, the longer the better. (If you've used the meat tenderizer,
any longer than 24 hours and the meat is said to get "doughy".)
Turn pieces periodically while they marinate.

Preheat your oven to about 450F. Be sure the oven is spotless,
because this is a steak-alarm dish. Remove chicken from marinade,
shaking off as much of it as possible. Arrange them in a single
layer on a cookie sheet (baking tray). Don't crowd them. Bake
for 20-25 minutes or until they're just done. Test them to be
sure.

Serve hot, with lime wedges on a bed of lettuce, with sliced tomatoes
and onions.

When I make Murgh Saag, I use peas (I'm not too fond of spinach
and I've had it in restaurants done with peas), I chop up some
tandoori murgh instead of using raw chicken. This idea comes from
restaurant versions I've had, too.

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