Another recipe from Madhur Jaffrey
2 1/2 lb. chicken pieces, skinned legs or breasts
1 tsp. salt
1 juicy lemon
1 3/4 cups plain yoghurt
1/2 medium onion peeled and quartered
1 clove garlic, peeled
A 3/4 inch cube of fresh ginger, peeled and quartered
1/2 fresh, hot green chili, roughly sliced
2 teaspoons garam masala
3 tablespoons yellow liquid food colouring
wedges of lime
Cut each leg into two peices and each breast into four pieces. cut two long slits on each side of each part of the legs. The slits should never be deep enough to reach the bone. Cut into similar slits on the meaty side of each breast piece. Spread the chicken pieces out on one or two large paltters. Sprinkle half the salt or squeeze the juice from 3/4 of a lemon over them. Lightly rub the salt and lemon juice into slit. Turn the chicken pieces over and do the same on the other side with the remaining salt and lemon juice. Set aside for 20 minutes.
Combine the yoghurt, onion, garlic, ginger, green chilil, and the garam masala in the container of an electric blender or food processor. Blend until you have a smooth paste. Empty the paste into a strainer set over a large ceramic or stainless steel bowl. Puch the paste through. Brush the chicken pieces on both sides with the food colouring and put them, with any accumulated juices and any reamining food colouring, into the bowl with the marinade. Mix well, making sure that the marinade goes into the slits of chicken. Cover and refrigerate for 6-24 hours the longer the better.
Preheat the oven to its maximum temperature. Take the chicken pieces out of the bowl, shaking off as much of the marinade as possible. Arrange them in a large shallow baking tray in a single layer. Bake for 20-25 minutes or until just done. You might test the chicken with a fork to be sure. Serve hot with lime wedges.