Tandoori Chicken

This weekend i decided to cook tandoori chicken from scratch. This is the second time I cook this, using this recipe. As it turned wonderful, so why not make it again.
Last time I had this tandoori chicken with Indian pulao rice.
But this time I decided to have it with nan bread. However, i could not find any nan bread recipe in the internet, so I made pita bread instead.

Here are the recipe. It's best to marinate it overnight, but if you are in a hurry(@did not plan what to cook until the last minute-like I always did), how ever much the time that you had in hand is sure good enough.

I even post the picture here. (but, don't think that your eyesight had become poorer@ you are wearing your contacts in the wrong eyes) The picture IS blur. And I could not sharpen it. (My 'ever dearest'!!! Need some help here)



Tandoori Chicken


2 pounds chicken breast
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala (you can buy it in the store)
1 teaspoon cayenne pepper (I prefer to add another teaspoon for extra spicy)
1 teaspoon yellow food coloring
1 teaspoon red food coloring
Garnishing:
2 teaspoons finely chopped coriander
1 lemon/lime, cut into wedges

DIRECTIONS
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring.
Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with coriander and lemon/lime wedges.

I grill the chicken using a stove top griller. The result is still great.
You can even bake it in the oven.