5 chicken legs (about 1.2 kg)
1 tbsp soy sauce (or 1 tsp salt)
1 lemon, juiced
1 1/4 cups plain yogurt
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tsp garam masala
1 tsp chilli powder (or cayenne pepper)
1 tsp orange food coloring
2 tsp coriander leaves, finely chopped
Directions
1. Remove chicken skins and cut 2 slits lengthwise into each chicken leg. 2. Marinate chicken with soy sauce and lemon juice. Set aside for 20 minutes.
3. Mix yogurt, onion, garlic, ginger, garam masala, and chilli powder until smooth in a bowl. Add in food coloring and mix well.
4. Spread yogurt mixture over chicken. Cover and refrigerate for at least 6 hours, preferably overnight.
5. Arrange the chicken legs on baking tray laid with baking sheet. Grill in oven with preheated temp of 230C for 25 to 30 minutes, or until chicken is done.
6. Garnish with coriander leaves.
Recipe adapted from: http://m.allrecipes.com/recipe/50347/indian-tandoori-chicken/
