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Tandori Chicken
Ingredients:

4 chicken quarters, skinned
- 3 tbsp. lemon juice
For marinade:
- 1/3 cup plain yogurt
-1 tbsp. garlic paste
- 1 tbsp. ginger paste
- 1 tsp. ground roasted cumin seeds
- 1/2 level tsp. ground cardamom
- 1 tsp. garam masala
- 1 tsp. chili powder
1 tsp. salt
- 1\2 teaspoon tandoori coloring,
- Ghee or butter for basting

Method:
1. Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish.
2. Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour.
3. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
4. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.
To Roast in the Oven:
Preheat oven to 450°F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
To Grill Outdoors:
Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita.