Chicken Tandoori

Ingredients:

8 chicken drumstick, skinned

1 cup yogurt

2 tsp thinly chopped fresh ginger

2 tsp crushed fresh garlic

1 tsp chili powder

2 tsp ground cumin

2 tsp coriander powder

salt to taste

½ tsp red food coloring

1 tbsp tamarind paste

1 cup water

½ cup vegetable oil

lettuce leaves

onion rings, tomatoes, lemon

Instructions:

1. Using a sharp knife, make 2-3 slashes in each piece of chicken.
2. Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring and blend together until well mixed.
3. Add the chicken to the yogurt - spice mixture and mix to coat well.

4. Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
5. Mix the tamarind paste with the water in a separate bowl and fold into the mixture.
6. Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.
7. Preheat the broiler to the medium.
8. Transfer the chicken pieces to a heatproof dish and brush with vegetable oil

9. Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
10. Arrange the chicken on a bed of lettuce, garnish with onion rings, sliced tomatoes and lemon wedges and serve with naan.