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Ingredients :
6 chicken thighs
1/2 small onion, chopped
5 cloves garlic
1 tablespoon fresh ginger, grated
3 teaspoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon salt
1/4 teaspoon paprika
1 cup yogurt
1/4 cup lemon juice
1 tablespoon lemon juice, extra
Pinch of chili powder
Red food coloring
Method :
Remove the skin of the chicken pieces. Rub
the chicken with lemon juice and cover to marinate for 30 minutes in the
refrigerator. Use a food processor to blend the garlic, onion,
coriander, ginger and cumin seeds, extra lemon juice and salt to a
smooth paste. Mix the spice paste with the chili powder, yogurt and
paprika. Mix together until smooth. Add a few drops of red food coloring
to make the mixture a deep red color. Place the chicken pieces in a large shallow dish, and spread
liberally with the spicy yoghurt mixture. Cover with plastic wrap and refrigerate. Marinate the chicken for at least 4 hours or overnight. Preheat the oven to moderate 180oC. Place the chicken
pieces on a wire rack over a large baking dish. Bake for 45 minutes, or until the chicken pieces are tender and
cooked through. Serve with Naan bread.
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