Wash chicken joints and pat dry
with absorbent kitchen paper, then make 2-3 cuts in meaty parts.
Place chicken in a shallow
non-metallic dish.
Sprinkle with lime juice and salt
and set aside.
Put onion, tandoori masala, garam
masala, ginger, salt and yogurt into a blender or food processor
fitted with a metal blade and process until smooth and frothy.
Leave to marinate in a cool place
for 6 hours or overnight.
Preheat oven to 200oC
(400oF), Gas 6.
Drain excess marinade form chicken
joints and place them in a roasting tin.
Cook for 25-30 minutes, until
tender and well browned.
Serve hot, garnished with lime
wedges and coriander leaves.
Serves 4
To make Tandoori Masala, grind 1
tablespoon each of cumin and coriander seeds, stir in 1 tablespoon
cayenne pepper and a few drops of red food coloring and mix well.
