Ingredients Marinade 1 ½ cups plain yoghurt (full fat is best) 2 tablespoon oil 1 ½ tablespoon lemon juice 2 teaspoon ginger , grated 5 garlic cloves , minced 3 teaspoon garam masala 1 teaspoon turmeric powder 2 teaspoon cumin 2 ½ teaspoon coriander powder 2 teaspoon cayenne pepper 2 teaspoon paprika 1 ¼ teaspoon salt Black pepper Few drops red food colouring 1 kg Chicken... cut into quarteTs
Place all the Marinade ingredients in a food processor and whizz until smooth. (Note 3) Pour into a ziplock bag with the chicken and marinate for at least 3 hours, preferably overnight. Preheat oven to 180C/350 Line a tray with foil and place a rack on the tray. Remove chicken from the Marinade, shaking off excess (reserve Marinade )and place on the rack. Bake for 35 minutes, then slather on Marinade (very generously), turn the chicken and slather Marinade on the other side. Bake for a further 10 minutes. Remove chicken from the oven, slather on Marinade, turn the chicken and slather on more Marinade to which a little oil has been added .. Grill for a final 10 to 15 minutes, or until the chicken is cooked.
The alternative to using a food processor is to grate the onion as finely as possible and mix with the other ingredients. The crust won't look as smooth as there will be little lumps of onion but the flavour is the same, I have made it this way plenty of times. You can also make this on the grill. You will get much more charcoal on it, it's so good.
You can freeze the chicken with the marinade (raw). Then when you want to cook it, allow it to defrost then simply follow the recipe.. ..