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Tandoori Chicken

2 1/2 pounds cut up chicken
Red food coloring - 6 to 8 drops
Yellow food coloring - 12 - 16 drops

1 cup yogurt
1/4 cup extra virgin olive oil
2 Tbs lemon juice
1 Tbs grated fresh ginger
1/2 Tbs minced garlic
2 Tbs ground cumin
1/2 Tbs Garam Masala
1/2 tsp cayenne pepper
1 1/2 tsp kosher salt

Wash, clean and remove skin of chicken. Wipe dry with some paper
towels. Prick chicken all over with a fork and make some slits (1
inch wide, 1/2 inch deep, 1 inch apart) on the meat. Mix the food
coloring together and paint the chicken on both sides.

Combine and mix well all the ingredients of the marinade. Coat
chicken with the marinade and push it into the slits to coat evenly.
Cover with plastic wrap and refrigerate overnight or marinate at
room temperature for hour. If refrigerated, bring chicken to room
temperature for 1 hour before cooking.

Preheat oven to 550 degrees. Roast chicken on a rack in a pan or
baking dish for about 25 - 30 minutes, turning over once at about
15 minutes or when meat is brown and crispy. Serve immediately.

Most times I don't mess with the food coloring, it's just to give
the chicken a pretty color.

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