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Tandoori Chicken (or Turkey, Duck, Quails, Pigeon, etc.)

3 lb (1.4 kg) chicken or 4 large legs

3 tablespoons lime or lemon juice
1 1/2 teaspoons paprika
1 teaspoon salt
1 1/2 teaspoons coriander, ground

6 fl oz (175 ml) yoghurt
1 teaspoon ground ginger
2 tablespoons mustard oil
1/4 teaspoon orange food
6 cloves garlic
colouring powder
1 teaspoon salt

Skin the chicken, then quarter it and slash the flesh with short
gashes. Rub in the lime or lemon juice and the salt. Leave for
half an hour or so.

Meanwhile mix all the marinade ingredients, including the spices,
either in a blender or by hand. Rub it thoroughly into the chicken
(by hand is messy but best), and leave to stand in a bowl overnight
(covered, to minimise smells).

Next day preheat oven to 425 degrees F (220 degrees C) <gas 7>.
Shake excess marinade off chicken pieces and place on oven racks.
Make sure to put a drip pan underneath.

Cook for 25 to 30 minutes, then, to finish off, place under grill
for 3 to 4 minutes.

Alternatively, if you are barbecuing, put the pieces of marinated
chicken over the charcoal (not too near) and cook until ready.

Serve on a bed of lettuce and onion rings with a wedge of lemon,
and some naan bread and tandoori chutney.

Serves: 4


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